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Sea Bass with Tomatoes, Olives and Capers

posted by Liz Berg on March 29, 2014 (updated 5/2/23)

Sea Bass with Tomatoes, Olives, and Capers: A simple roasted fish recipe with a quick Mediterranean topping. An easy, gourmet entree!

If you’re looking for a Lenten entree or simply a healthier seafood recipe, topping Baked Sea Bass with olives, capers, and tomatoes before it hits the oven will rock your taste buds and become a favorite dinner option.

Sea Bass with Tomatoes, Olives and Capers on white plate viewed from above.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like

7 Sea Bass with Tomatoes, Olives and Capers

Why You Must Make

You can turn a simple piece of fish into a gourmet recipe with a quick sauce of shallots, grape tomatoes, olives, capers, and oregano.
Sea Bass can refer to a number of saltwater fish and is tender, buttery, moist, and not fishy tasting. It’s a great introduction to fish for both kids and adults.
The Mediterranean topping provides a boost of flavor, color, and added texture to this seabass recipe.

Ingredient Notes

Kitchen Staples – Salt, Pepper, Olive Oil
Sea Bass – Butterflied (my fishmonger did this for me). May use another favorite white fish. If it smells fishy, it may be past its prime so buy from a fish market if you have that option.
Shallots – Minced. Adds pungency when raw, but the natural sweetness comes out when sauteed.
Grape Tomatoes – Halved. May use cherry tomatoes.
Olives – Sliced. Use a variety for a more colorful topping. Buy pitted olives if available for easier prep.
Capers – Rinse if packed in salt. Adds texture and flavor to the topping.
Fresh Oregano – Chopped. A popular addition to Italian recipes, it’s peppery and pungent.
Balsamic Vinegar – Buy a good brand, aged is always sweeter and more syrupy.

Sea Bass with Tomatoes, Olives and Capers on small square plate with fork.

How to Make

Preheat the oven and Prep your baking sheet.
Season your sea bass and Roast until flaky.
While the fish is roasting, Make the topping in a skillet. Add the oregano and balsamic when cooked.
Spoon over cooked sea bass and Serve.

Expert Tips

I generally go by the rule of thumb: 10 minutes of cooking time per inch thickness of your fish. So a piece of sea bass that is 1 inch thick would roast for about 10 minutes in the oven or on the grill. This works when the heat is relatively high. You may need to cook longer if your oven is at 350 vs. 450 degrees.
Season nicely before cooking. Adding salt after cooking does not enhance the flavor nearly as much as if you had it first.
Let your chilled seafood sit on the counter for 10 minutes or so before roasting to bring it closer to room temperature will help the fish cook more evenly.
Some seafood, like salmon, can be slightly undercooked so the middle is a bit translucent if that’s your preference. And for Ahi tuna, I always want it rare.
Check on a piece of fish for doneness by using a fork or knife to look at the center. For this sea bass, look for opaque flesh, but still moist. Overcooking will result in dry fish.
Save any juices to spoon over the fish before serving.

Frequently Asked Questions

What Fish Can You Use Instead of Sea Bass?

If you can’t find sea bass, try any favorite white fish like cod or haddock.

At What Temperature is Sea Bass Fully Cooked?

Sea Bass is done when a meat thermometer registers 140°. But it is best to pull it out with an internal temperature of 130° to 135°. When the fish comes out of the oven, cover it and let it rest so that all the juices can reabsorb. During this time, the fish will come up about 10 degrees so that it’s cooked but not overcooked.

How Can You Tell if Your Sea Bass is Fresh?

Fresh sea bass should be pure white without discoloration. There should be no fishy odor. If it feels slimy, do not use it. Purchase your seafood from a reputable fishmonger to be safe.