Baked Sea Bass with Cherry Tomatoes and Olives

This baked sea bass with cherry tomatoes and olives is a simple but flavorful dish that's perfect for a weeknight meal. The sea bass is cooked to perfection in the oven, and the cherry tomatoes and olives add a burst of flavor. The dish is finished with a drizzle of olive oil and a squeeze of lemon juice.

This recipe was inspired by a dish I had at a restaurant in the south of France. The fish was so fresh and flavorful, and the combination of tomatoes and olives was perfect. I've been making this dish ever since, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 pound sea bass fillets, skin-on
• 1 pint cherry tomatoes
• 1/2 cup olives (any variety)
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper.
3. Place the sea bass fillets on the prepared baking sheet.
4. In a small bowl, combine the cherry tomatoes, olives, olive oil, lemon juice, oregano, salt and pepper.
5. Spoon the tomato mixture over the sea bass fillets.
6. Bake for 15-20 minutes, or until the sea bass is cooked through and the tomatoes are softened.
7. Serve immediately.
8. Garnish with fresh parsley or basil, if desired.

Why It Works

• The skin-on sea bass fillets cook to perfection in the oven, resulting in a crispy exterior and a tender, flaky interior.
• The cherry tomatoes burst in the oven, releasing their sweet juices, which flavor the sea bass and the olives.
• The olives add a salty, briny flavor to the dish, which balances out the sweetness of the tomatoes.
• The lemon juice adds a bright, acidic flavor to the dish, which helps to cut through the richness of the fish and the olives.