Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a crispy-skinned, tender, and flavorful Mediterranean-inspired dish that’s ready in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy skin is to pat the fish dry and preheat the pan. This dish is light, fresh, and perfect for spring or summer cookouts. If you love recipes like this, you’ll also enjoy Creamy Mushroom Risotto and Easy Tomato and White Bean Soup.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky flesh
- Bursting with fresh Mediterranean flavors
- Ready in just 20 minutes
- Perfect for spring and summer cookouts
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
- Olive oil
- Cherry tomatoes
- Pitted Kalamata olives
- Garlic cloves
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
- Lemon wedges
- Optional: Crumbled feta cheese
- Optional: Capers
📝 Ingredient Notes
- Sea bass: Also known as porgy or branzino. You can substitute with other firm white fish like cod or halibut.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing and crispy skin. → See on Amazon
- Kitchen tongs — Gently flip the fish without breaking it apart. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat: Preheat your oven to 400°F (200°C) and place a large ovenproof skillet in the oven while it preheats.
- Prepare fish: 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.
- Sear: Using oven mitts, carefully remove the hot skillet from the oven. Add the fish fillets, skin-side down. Return the skillet to the oven and bake for 5 minutes.
- Add toppings: Remove the skillet from the oven. Add the cherry tomatoes, olives, and minced garlic to the skillet around the fish. Drizzle with a little more olive oil and return to the oven for another 5-7 minutes, until the fish is cooked through and the tomatoes are slightly softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges. You can also top with crumbled feta cheese and capers if desired.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Don't overcook the fish. It's done when it flakes easily with a fork. Overcooking can make it dry.
- : For extra crispy skin, you can finish the fish under the broiler for 1-2 minutes, but watch it closely to prevent burning.
- : You can also make this dish on the stovetop. Sear the fish on both sides, then add the tomatoes, olives, and garlic. Cover the skillet and let it simmer until the fish is cooked through and the tomatoes are softened.
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 2 days. Make-ahead tip: You can prepare the fish and toppings ahead of time, but don't add the tomatoes and olives until ready to bake.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freezing is not recommended for this dish as it can make the fish dry.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes. Microwave: Reheating in the microwave can make the fish dry. Avoid if possible.
Recipe Notes
- Chef tip: Using a preheated skillet gives the fish a head start on crispy skin.
- Best substitution: You can substitute the sea bass with other firm white fish like cod or halibut.
- Make-ahead: Prepare the fish and toppings ahead of time, but don't add the tomatoes and olives until ready to bake.
- Scaling: This recipe serves 4. To double, use two large skillets or a large baking sheet.
- Troubleshooting: If your fish isn't crispy, try patting it dry again and preheating the skillet again.
Want to level up this recipe?
Good quality olive oil — High-quality olive oil brings out the best flavors in this dish. It pays for itself vs takeout. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- Sea bass fillets
- Olive oil
- Cherry tomatoes
- Pitted Kalamata olives
- Garlic cloves
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
- Lemon wedges
Optional Toppings
- Crumbled feta cheese
- Capers
Instructions
- Preheat: Preheat your oven to 400°F (200°C) and place a large ovenproof skillet in the oven while it preheats.
- Prepare fish: 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.
- Sear: Using oven mitts, carefully remove the hot skillet from the oven. Add the fish fillets, skin-side down. Return the skillet to the oven and bake for 5 minutes.
- Add toppings: Remove the skillet from the oven. Add the cherry tomatoes, olives, and minced garlic to the skillet around the fish. Drizzle with a little more olive oil and return to the oven for another 5-7 minutes, until the fish is cooked through and the tomatoes are slightly softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges. You can also top with crumbled feta cheese and capers if desired.
Notes
- Chef tip: Using a preheated skillet gives the fish a head start on crispy skin.
- Best substitution: You can substitute the sea bass with other firm white fish like cod or halibut.
- Make-ahead: Prepare the fish and toppings ahead of time, but don't add the tomatoes and olives until ready to bake.
- Scaling: This recipe serves 4. To double, use two large skillets or a large baking sheet.
- Troubleshooting: If your fish isn't crispy, try patting it dry again and preheating the skillet again.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Freezing is not recommended for this dish as it can make the fish dry.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Microwave reheat: Reheating in the microwave can make the fish dry. Avoid if possible.
- Make ahead: You can prepare the fish and toppings ahead of time, but don't add the tomatoes and olives until ready to bake.
Nutrition Per Serving
- Calories: 360
- Protein: 34g
- Fat: 20g
- Carbs: 8g
- Fiber: 1g
- Sugar: 2g
- 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
You can prepare the fish and toppings ahead of time, but don't add the tomatoes and olives until ready to bake.
Overcooking can make the fish dry. It's done when it flakes easily with a fork.
Yes, you can substitute the sea bass with other firm white fish like cod or halibut.
Yes, you can cook the fish in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through. Add the tomatoes, olives, and garlic for the last 5 minutes of cooking.
Reheat in a 300°F (150°C) oven for 5-7 minutes. The microwave can make the fish dry.
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!
