The baked sea bass with potatoes, cherry tomatoes, and olives is a classic fish main course that everyone enjoys, a simple yet very tasty and delicious recipe.
The delicate white meat of the sea bass pairs well with the potato slices and cherry tomatoes, making this dish even more flavorful and inviting.
The sea bass, also called spigola, is the same fish, has an elongated shape and silver scales, and is suitable for many recipes and all types of cooking. It’s perfect for the whole family.
You can prepare it whole in the oven as well as in foil or as grilled fillets, with pasta, in fish cakes, and much more.
Today I propose the oven version, perfect for any occasion.
YOU MAY BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Sea Bass with Potatoes, Cherry Tomatoes, and Olives
- 1.75 lbs sea bass
- 3 medium potatoes
- 6 cherry tomatoes
- 2 tbsps black olives
- 1 clove garlic
- to taste oregano
- to taste salt
- to taste olive oil
- lemon slices
- 2 sprigs parsley
Tools
- 1 Baking pan
- 1 parchment paper
- 1 Aluminum foil
- 1 Oven
Steps for Baked Sea Bass with Potatoes, Cherry Tomatoes, and Olives
Start the recipe by cleaning the fish; you can also have the fishmonger do this for you when you purchase it.
Scale the sea bass with the blade of a knife, cut the fins with scissors. Make an incision on the belly and remove all the entrails. Rinse under running water and pat dry with paper towels.
Insert a clove of garlic, a few leaves of parsley, and some salt and a drizzle of oil inside the belly.
Proceed with the vegetables, peel and slice the potatoes thinly and cut the cherry tomatoes into slightly thicker slices.
Line a baking pan with a sheet of aluminum foil and one of parchment paper, place the sea bass in the center, then distribute the potato slices, cherry tomatoes, and olives on the sides.
Drizzle the whole thing with a bit of oil, some salt, oregano, and a few parsley leaves, wrap the fish with parchment and aluminum foil, and transfer the baking pan to the oven.
Bake the sea bass in a preheated oven at 356°F for about 20-25 minutes.
Unwrap the foil and parchment and continue cooking to slightly gratinate the vegetables for about another 10 minutes.
When everything seems well cooked and golden, turn off the oven.
Gently transfer the sea bass with potatoes, cherry tomatoes, and olives to a serving platter, accompany with lemon slices, and serve hot.
Storage and Tips
The sea bass keeps in the fridge for about 1 day after cooking.
If there’s any left, you can recycle the fillets and make delicious fish cakes.
The sea bass keeps in the fridge for about 1 day after cooking.
If there’s any left, you can recycle the fillets and make delicious fish cakes.
FAQ (Questions and Answers)
What if I don’t have sea bass?
You can replace it with sea bream, mullet, or spigola.
