Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a crispy, flavorful dish that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly crispy skin is to pat the fish dry and preheat your pan in the oven. This fresh, Mediterranean-inspired sea bass recipe is perfect for busy weeknights or entertaining. Keep reading for my best tips or Jump to Recipe. If you love recipes like this, you’ll also enjoy Easy No Bake Lemon Pie Recipe for Refreshing Desserts and Quick Zucchini Noodles with Pesto and Grilled Shrimp.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky flesh
- Mediterranean flavors in a snap
- Impress guests with this easy, elegant dish
- One-pan, quick cleanup
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.
- 4 sea bass fillets
- 1 pint cherry tomatoes
- 1/2 cup pitted green olives
- 4 cloves garlic
- 1 lemon
- Salt
- Pepper
- Paprika
- Red pepper flakes
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Sea bass: You can also use cod, snapper, or halibut.
- Olives: Use your favorite variety or a mix.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispy skin. → See on Amazon
- Olive oil spray bottle — Evenly coats the pan for a light, non-stick layer. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat: Preheat your oven to 425°F (220°C) with a cast iron skillet inside.
- Prepare fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and paprika. Heat olive oil in the preheated skillet over medium-high heat. Add the fillets, skin-side down, and cook until the skin is crispy, about 5 minutes. Flip and cook for another 2 minutes. Transfer the skillet to the oven and bake for 10-12 minutes, until the fish is cooked through.
- Cook tomatoes and olives: In another oven-safe skillet, combine cherry tomatoes, olives, minced garlic, red pepper flakes, salt, pepper, and olive oil. Toss to coat. Place in the oven and bake for 15-20 minutes, until the tomatoes are bursting and the olives are heated through.
- Serve: Squeeze fresh lemon juice over the fish and tomatoes. Top with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Don't overcook the fish. It can become dry. To prevent this, use an instant-read thermometer and remove the fish from the oven when it reaches 140°F (60°C).
- Substitution: You can use cod, snapper, or halibut instead of sea bass.
- Make-ahead: The tomatoes and olives can be cooked ahead of time and reheated before serving.
- Presentation: For a fancier presentation, serve the fish on a bed of the tomato and olive mixture.
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: The tomato and olive mixture can be made ahead of time and reheated before serving.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fish for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. The skin may become soggy.
Recipe Notes
- Chef tip: Patting the fish dry before cooking helps achieve a crispy skin.
- Best substitution: Use cod, snapper, or halibut instead of sea bass.
- Make-ahead: The tomato and olive mixture can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or lining the pan with parchment paper.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked fish every time. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- 4 sea bass fillets
- 1 pint cherry tomatoes
- 1/2 cup pitted green olives
- 4 cloves garlic
- 1 lemon
Seasonings
- Salt
- Pepper
- Paprika
- Red pepper flakes
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat: Preheat your oven to 425°F (220°C) with a cast iron skillet inside.
- Prepare fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and paprika. Heat olive oil in the preheated skillet over medium-high heat. Add the fillets, skin-side down, and cook until the skin is crispy, about 5 minutes. Flip and cook for another 2 minutes. Transfer the skillet to the oven and bake for 10-12 minutes, until the fish is cooked through.
- Cook tomatoes and olives: In another oven-safe skillet, combine cherry tomatoes, olives, minced garlic, red pepper flakes, salt, pepper, and olive oil. Toss to coat. Place in the oven and bake for 15-20 minutes, until the tomatoes are bursting and the olives are heated through.
- Serve: Squeeze fresh lemon juice over the fish and tomatoes. Top with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: Patting the fish dry before cooking helps achieve a crispy skin.
- Best substitution: Use cod, snapper, or halibut instead of sea bass.
- Make-ahead: The tomato and olive mixture can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or lining the pan with parchment paper.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fish for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. The skin may become soggy.
- Make ahead: The tomato and olive mixture can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 85mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
The tomato and olive mixture can be made ahead of time and reheated before serving. However, it's best to cook the fish just before serving to prevent it from drying out.
Overcooking is the most common reason for dry fish. To prevent this, use an instant-read thermometer and remove the fish from the oven when it reaches 140°F (60°C).
Yes, you can use cod, snapper, or halibut instead of sea bass. The cooking time may vary slightly.
This dish pairs well with crusty bread, quinoa, or couscous. You could also add a side salad or steamed vegetables.
Yes, you can freeze cooked fish for up to 2 months. Thaw in the fridge overnight before reheating.
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!
