Baked Sea Bass with Potatoes, Cherry Tomatoes, and Olives is a classic fish main course that almost everyone enjoys. It’s a simple yet very tasty and delicious recipe.
The white and delicate meat of the sea bass pairs well with potato slices and cherry tomatoes, making this dish even more flavorful and inviting.
Sea bass, also known as branzino, is the same fish with an elongated shape and silver scales, and it’s suitable for many recipes and all types of cooking, perfect for the whole family.
You can prepare it whole in the oven, in foil, as grilled fillets, with pasta, in meatballs, and much more.
Today, I propose the oven-baked version, perfect for any occasion.
YOU MIGHT 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
- 1.76 lbs sea bass (branzino)
- 3 potatoes (medium)
- 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
To prepare the recipe, start with cleaning the fish. You can also have the fishmonger do this when you buy it.
Scale the sea bass using 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 kitchen paper.
Place a clove of garlic, a few parsley leaves, some salt, and a drizzle of olive 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 tray with a sheet of aluminum foil and parchment paper, place the sea bass in the center, then distribute the potato slices, cherry tomatoes, and olives around it.
Drizzle everything with a little olive oil, some salt, oregano, and a few parsley leaves, wrap the fish with parchment paper and aluminum foil, and transfer the tray to the oven.
Bake the sea bass in a preheated oven at 356°F for about 20-25 minutes.
Open the papers and continue cooking to slightly gratinate the vegetables for about another 10 minutes.
When everything seems well cooked and golden, turn off the oven.
Carefully transfer the sea bass with potatoes, cherry tomatoes, and olives to a serving dish, garnish with lemon slices, and serve hot.
Storage and Tips
The sea bass can be stored in the refrigerator for about 1 day after cooking.
If there are leftovers, you can recycle the fillets and make delicious fish meatballs.
The sea bass can be stored in the refrigerator for about 1 day after cooking.
If there are leftovers, you can recycle the fillets and make delicious fish meatballs.
FAQ (Questions and Answers)
What if I don’t have sea bass?
You can replace it with sea bream, mullet, or branzino.
