Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a quick, healthy dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to keeping the fish moist and the skin crispy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Pepperoni Pizza Rolls Recipe and Classic Hawaiian Loco Moco Recipe with Mushroom Gravy.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky fish inside
- Rich, Mediterranean flavors from olives and tomatoes
- Ready in just 20 minutes for a quick, healthy dinner
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
- Cherry tomatoes
- Olives
- Garlic
- Fresh herbs (parsley, thyme)
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Optional: Lemon wedges
- Optional: Crushed red pepper
📝 Ingredient Notes
- Sea bass: Substitute with cod, halibut, or snapper if sea bass is not available.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispy skin. → See on Amazon
- Kitchen tongs — Gently handle the fish fillets to prevent breaking. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare fish: Pat fish fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add fillets, skin-side down, and cook until skin is crispy, about 3-4 minutes. Flip and cook for another 1-2 minutes.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet. Cook until tomatoes start to burst, about 2-3 minutes.
- Bake: Transfer the skillet to the preheated oven. Bake until fish is cooked through and tomatoes are softened, about 8-10 minutes.
- Serve: Garnish with fresh herbs and serve with lemon wedges and crushed red pepper, if desired.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: The #1 reason this recipe fails is overcooking the fish. To prevent this, use an instant-read thermometer. The fish is done when it reaches 145°F (63°C).
- Pro tip: For extra crispy skin, score the fillets before cooking. Be careful not to cut into the flesh.
- Pro tip: For a one-pan meal, add some spinach or kale to the skillet before baking. It will wilt perfectly with the tomatoes and 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: Prepare the fish and tomatoes up to a day ahead. Store separately in the fridge until ready to bake.
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 not to overcook.
Recipe Notes
- Chef tip: For a spicy version, add some sliced jalapeños to the skillet with the tomatoes and olives.
- Best substitution: Substitute the olives with capers for a different flavor profile.
- Make-ahead: This dish is best served fresh, but you can prepare the fish and tomatoes up to a day ahead.
- Scaling: This recipe serves 4. To serve more, simply add more fillets to the skillet and adjust the cooking time accordingly.
- Troubleshooting: If the fish is sticking to the skillet, make sure it's hot enough before adding the fillets. If the skin is not crispy, cook it longer on the stove before transferring to the oven.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked, moist fish every time. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- Sea bass fillets
- Cherry tomatoes
- Olives
- Garlic
- Fresh herbs (parsley, thyme)
Seasonings
- Olive oil
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Lemon wedges
- Crushed red pepper
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare fish: Pat fish fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add fillets, skin-side down, and cook until skin is crispy, about 3-4 minutes. Flip and cook for another 1-2 minutes.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet. Cook until tomatoes start to burst, about 2-3 minutes.
- Bake: Transfer the skillet to the preheated oven. Bake until fish is cooked through and tomatoes are softened, about 8-10 minutes.
- Serve: Garnish with fresh herbs and serve with lemon wedges and crushed red pepper, if desired.
Notes
- Chef tip: For a spicy version, add some sliced jalapeños to the skillet with the tomatoes and olives.
- Best substitution: Substitute the olives with capers for a different flavor profile.
- Make-ahead: This dish is best served fresh, but you can prepare the fish and tomatoes up to a day ahead.
- Scaling: This recipe serves 4. To serve more, simply add more fillets to the skillet and adjust the cooking time accordingly.
- Troubleshooting: If the fish is sticking to the skillet, make sure it's hot enough before adding the fillets. If the skin is not crispy, cook it longer on the stove before transferring to the oven.
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 not to overcook.
- Make ahead: Prepare the fish and tomatoes up to a day ahead. Store separately in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 320
- Protein: 32g
- Fat: 18g
- Carbs: 7g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 80mg
- 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
Prepare the fish and tomatoes up to a day ahead. Store separately in the fridge until ready to bake. However, this dish is best served fresh.
The #1 reason this recipe fails is overcooking the fish. To prevent this, use an instant-read thermometer. The fish is done when it reaches 145°F (63°C).
Yes, you can use frozen sea bass. Thaw it overnight in the fridge before cooking. Make sure it's patted dry before seasoning and cooking.
Yes, you can make this in the air fryer. Cook the fish at 400°F (200°C) for 8-10 minutes, flipping halfway through. Add the tomatoes and olives for the last 2-3 minutes of cooking.
This dish pairs well with a simple green salad, roasted vegetables, or crusty bread to soak up the sauce.
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!
