This vibrant Mediterranean dish features whole sea bass (or fillets) baked with cherry tomatoes, briny olives, garlic, herbs, and a splash of white wine. It's simple, healthy, and packed with fresh coastal flavors.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Fish
2 whole sea bass (about 1–1.5 lbs each)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 lemon, thinly sliced
3 sprigs fresh thyme or oregano (or 1 tsp dried)
2 cloves garlic, sliced thin
½ cup dry white wine (optional)
For the Topping
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
1 small red onion, sliced thin
1 tbsp capers (optional)
2 tbsp fresh parsley, chopped
Extra olive oil for drizzling
Preheat Oven
Prepare the Fish
2
Rinse and pat the sea bass dry.
Score the skin of whole fish lightly with a sharp knife (3 shallow slashes on each side).
Season the inside cavity (or both sides of fillets) with salt and pepper.
Stuff each whole fish with a few lemon slices , thyme/oregano sprigs , and some garlic slices .
Place fish in a large baking dish or sheet lined with parchment paper or foil.
Add Topping
3
In a bowl, toss cherry tomatoes , olives , onion , and capers with a splash of olive oil and a pinch of salt.
Scatter this mixture over and around the fish.
Pour white wine into the base of the dish (if using).
Bake
4
Bake for 20–25 minutes , until the fish flakes easily with a fork and the skin is slightly crisp.
If using fillets, bake for 12–15 minutes depending on thickness.
Finish and Serve
Serving Suggestions
6
Serve with roasted potatoes , couscous , or crusty bread to soak up the juices.
A side of sautéed greens or a simple arugula salad pairs beautifully.
Ingredients For the Fish
2 whole sea bass (about 1–1.5 lbs each)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 lemon, thinly sliced
3 sprigs fresh thyme or oregano (or 1 tsp dried)
2 cloves garlic, sliced thin
½ cup dry white wine (optional)
For the Topping
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
1 small red onion, sliced thin
1 tbsp capers (optional)
2 tbsp fresh parsley, chopped
Extra olive oil for drizzling
Directions Preheat Oven
Prepare the Fish
2
Rinse and pat the sea bass dry.
Score the skin of whole fish lightly with a sharp knife (3 shallow slashes on each side).
Season the inside cavity (or both sides of fillets) with salt and pepper.
Stuff each whole fish with a few lemon slices , thyme/oregano sprigs , and some garlic slices .
Place fish in a large baking dish or sheet lined with parchment paper or foil.
Add Topping
3
In a bowl, toss cherry tomatoes , olives , onion , and capers with a splash of olive oil and a pinch of salt.
Scatter this mixture over and around the fish.
Pour white wine into the base of the dish (if using).
Bake
4
Bake for 20–25 minutes , until the fish flakes easily with a fork and the skin is slightly crisp.
If using fillets, bake for 12–15 minutes depending on thickness.
Finish and Serve
Serving Suggestions
6
Serve with roasted potatoes , couscous , or crusty bread to soak up the juices.
A side of sautéed greens or a simple arugula salad pairs beautifully.
Mediterranean Baked Sea Bass with Olives and Tomatoes
