Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy baked sea bass with olives and cherry tomatoes. After making this many times, I’ve mastered the crispy skin and tender flesh. The trick is high heat and a simple Mediterranean marinade. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Vegan Salami Recipe for Plant-Based Dinner and Creamy Coconut Key Lime Pie Smoothie Recipe.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin and tender flesh
- Burst of Mediterranean flavors
- Better than takeout in 20 minutes
- Easy, one-pan cooking
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.
- 2 sea bass fillets
- 1 cup cherry tomatoes
- 1/2 cup pitted olives
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper
- 1/4 cup chopped fresh parsley
- 1 lemon, sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Optional: Lemon wedges
- Optional: Fresh parsley
📝 Ingredient Notes
- Sea bass: You can also use cod, snapper, or halibut.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispy skin. → See on Amazon
- Olive oil spray bottle — Even oil distribution for healthy cooking. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare marinade: In a bowl, combine olive oil, minced garlic, oregano, red pepper flakes, salt, and pepper. Add sea bass fillets and coat evenly. Let it marinate for 10 minutes.
- Prepare pan: Place a cast iron skillet in the oven while it preheats. Once hot, add a drizzle of olive oil.
- Cook sea bass: Carefully place the marinated sea bass fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-4 minutes until the fish is cooked through.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet. Spoon the marinade over the fish. Transfer the skillet to the oven and bake for 5-7 minutes until the tomatoes are softened.
- Serve: Garnish 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. Use a meat thermometer to check for 145°F (63°C) internal temperature.
- Pro tip: For extra crispy skin, pat the fish dry before marinating.
- Pro tip: Use a cast iron skillet for even heat distribution and perfect searing.
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: Prepare the marinade and chop the tomatoes and olives ahead of time. Cook just before serving.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fish 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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Be careful not to overcook.
Recipe Notes
- Chef tip: Use a cast iron skillet for even heat distribution and perfect searing.
- Best substitution: You can use cod, snapper, or halibut instead of sea bass.
- Make-ahead: Prepare the marinade and chop the tomatoes and olives ahead of time. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or adding more oil.
Want to level up this recipe?
Meat thermometer — Ensures perfect doneness and prevents overcooking. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- 2 sea bass fillets
- 1 cup cherry tomatoes
- 1/2 cup pitted olives
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper
Seasonings
- 1/4 cup chopped fresh parsley
- 1 lemon, sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Optional Toppings
- Lemon wedges
- Fresh parsley
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare marinade: In a bowl, combine olive oil, minced garlic, oregano, red pepper flakes, salt, and pepper. Add sea bass fillets and coat evenly. Let it marinate for 10 minutes.
- Prepare pan: Place a cast iron skillet in the oven while it preheats. Once hot, add a drizzle of olive oil.
- Cook sea bass: Carefully place the marinated sea bass fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-4 minutes until the fish is cooked through.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet. Spoon the marinade over the fish. Transfer the skillet to the oven and bake for 5-7 minutes until the tomatoes are softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: Use a cast iron skillet for even heat distribution and perfect searing.
- Best substitution: You can use cod, snapper, or halibut instead of sea bass.
- Make-ahead: Prepare the marinade and chop the tomatoes and olives ahead of time. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or adding more oil.
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 overnight in the fridge 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. Be careful not to overcook.
- Make ahead: Prepare the marinade and chop the tomatoes and olives ahead of time. Cook just before serving.
Nutrition Per Serving
- Calories: 380
- Protein: 34g
- Fat: 26g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
Prepare the marinade and chop the tomatoes and olives ahead of time. Cook just before serving.
Overcooking is the most common reason for dry fish. Use a meat thermometer to check for 145°F (63°C) internal temperature.
Yes, you can use cod, snapper, or halibut instead of sea bass.
This recipe can be easily doubled or tripled for a larger crowd.
Try using a non-stick skillet or adding more oil to prevent the skin from sticking.
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!
