Easy Baked Sea Bass with Olives and Cherry Tomatoes
Oven baked sea bass is a quick and easy dinner that’s crispy on the outside and tender on the inside. After making this many times, I’ve discovered the trick to getting the perfect texture is to start the fillets skin-side down in a hot oven. This recipe is my family’s favorite for a better than takeout dinner that’s ready in just 20 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Dinners and Easy Homemade Vegan Salami Recipe for Plant-Based Dinner.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin that's shatteringly good
- Tender, flaky fish with a delicate flavor
- Bright, fresh flavors from the cherry tomatoes and olives
- Easy cleanup with just one pan
What You'll Need for Easy Baked Sea Bass with Olives and Cherry Tomatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
- olive oil
- salt
- black pepper
- red pepper flakes
- fresh parsley
- Optional: lemon wedges
- Optional: fresh parsley
📝 Ingredient Notes
- sea bass: You can also use cod, halibut, or snapper.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital Meat Thermometer — Ensures your fish is cooked to a safe temperature. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare the fillets: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, black pepper, and red pepper flakes. Drizzle with olive oil.
- Cook the fillets: Heat an oven-safe skillet over medium-high heat. Add the olive oil and once hot, place the fillets skin-side down. Cook for 2-3 minutes until the skin is crispy. Flip the fillets and add the olives, cherry tomatoes, and garlic. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is cooked through.
- Finish and serve: Squeeze fresh lemon juice over the fillets and garnish with fresh parsley. Serve with lemon wedges on the side.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Avoid overcooking the fish. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). Use a digital meat thermometer to ensure you don't overcook it.
- Pro tip: For extra flavor, add a pinch of saffron to the pan with the olives and tomatoes.
- Pro tip: To make this recipe even easier, use pre-pitted olives.
Storing & Reheating Easy Baked Sea Bass with Olives and Cherry Tomatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the fillets and the olive-tomato mixture ahead of time. Store them separately in the fridge until ready to cook.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fillets for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Be careful, as the skin may become soggy.
Recipe Notes
- Chef tip: For a one-pan meal, serve the fish with some crusty bread to soak up the pan juices.
- Best substitution: If you can't find sea bass, any firm white fish like cod or halibut will work.
- Make-ahead: This recipe is not suitable for make-ahead as the fish can become dry when reheated.
- Scaling: This recipe serves 4. To scale up, simply increase the number of fillets and adjust the olive and tomato mixture accordingly.
- Troubleshooting: If your fish is sticking to the pan, it's not hot enough. Make sure your pan is hot before adding the fillets.
Want to level up this recipe?
High-quality Olive Oil — Gives your fish a rich, flavorful crust. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
Seasonings
- olive oil
- salt
- black pepper
- red pepper flakes
- fresh parsley
Optional Toppings
- lemon wedges
- fresh parsley
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare the fillets: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, black pepper, and red pepper flakes. Drizzle with olive oil.
- Cook the fillets: Heat an oven-safe skillet over medium-high heat. Add the olive oil and once hot, place the fillets skin-side down. Cook for 2-3 minutes until the skin is crispy. Flip the fillets and add the olives, cherry tomatoes, and garlic. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is cooked through.
- Finish and serve: Squeeze fresh lemon juice over the fillets and garnish with fresh parsley. Serve with lemon wedges on the side.
Notes
- Chef tip: For a one-pan meal, serve the fish with some crusty bread to soak up the pan juices.
- Best substitution: If you can't find sea bass, any firm white fish like cod or halibut will work.
- Make-ahead: This recipe is not suitable for make-ahead as the fish can become dry when reheated.
- Scaling: This recipe serves 4. To scale up, simply increase the number of fillets and adjust the olive and tomato mixture accordingly.
- Troubleshooting: If your fish is sticking to the pan, it's not hot enough. Make sure your pan is hot before adding the fillets.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fillets for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Be careful, as the skin may become soggy.
- Make ahead: You can prepare the fillets and the olive-tomato mixture ahead of time. Store them separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 6g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
Your pan is not hot enough. Make sure your pan is hot before adding the fillets. You can also lightly flour the fillets before adding them to the pan.
Yes, you can. Cook the fillets at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze as the fish can become dry and mealy.
Yes, you can. Thaw the fillets overnight in the fridge before cooking. They may take a few minutes longer to cook.
Overcooking is the most common reason for dry fish. Make sure to cook the fish to an internal temperature of 145°F (63°C) and no more.
A Warm Final Note
I can’t wait for you to try Easy Baked Sea Bass with Olives and Cherry Tomatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
