Mediterranean Sea Bass Bake
Some recipes are meant to be felt, not followed to the letter — and this one is a favorite in that category. It’s the kind of dish I make when I want something elegant but effortless, flavorful but unfussy. This Mediterranean Sea Bass Bake is all about bold ingredients, beautiful color, and letting the oven do the work while you sip a glass of wine and pretend you’re seaside in the Bahama Exuma islands.
Here’s What You’ll Need:
4 filets of Chilean Sea Bass
1 cup cherry tomatoes
1 shallot
Capers
Kalamata Olives
Flaky sea salt
Ground pepper
Garlic powder
Fresh dill
Olive Oil
Here’s how it goes:
Grab a baking dish and nestle in four sea bass filets. Then scatter in a handful of cherry tomatoes (about a cup), thinly sliced shallot, a good spoonful of capers, and a small handful of Kalamata olives — no need to overthink the amounts. Just trust your gut (and your taste buds).
Drizzle with olive oil and season generously with flaky sea salt, ground pepper, and garlic powder. The finishing touch? A few sprigs of fresh dill — don’t skip this part. It brings everything to life.
Pop the dish into a preheated oven at 415°F and bake for about 15 minutes, or until the fish is tender and flakes easily with a fork.
If you want to get extra fancy with it - blend up ¼ cup of olive oil with a handful of fresh basil. I like to pour this oil mixture into a bottle and squeeze this liquid gold on the plate before serving.
Serve it straight from the pan with fresh bread, or over a bed of couscous, rice, or greens. It’s fresh, briny, bright, and somehow both rustic and refined. No measuring, no fuss — just a dish that's easy to make and impresses the mouths you're feeding.
Mediterranean Sea Bass Bake
Elegant yet effortless, this Mediterranean Sea Bass Bake pairs bold flavors with easy prep — perfect for a seaside-inspired, no-fuss dinner.
Ingredients
Instructions
- Grab a baking dish and nestle in four sea bass filets. Then scatter in a handful of cherry tomatoes (about a cup), thinly sliced shallot, a good spoonful of capers, and a small handful of Kalamata olives — no need to overthink the amounts. Just trust your gut (and your taste buds).
- Drizzle with olive oil and season generously with flaky sea salt, ground pepper, and garlic powder. The finishing touch? A few sprigs of fresh dill — don’t skip this part. It brings everything to life.
- Pop the dish into a preheated oven at 415°F and bake for about 15 minutes, or until the fish is tender and flakes easily with a fork.
- If you want to get extra fancy with it - blend up ¼ cup of olive oil with a handful of fresh basil. I like to pour this oil mixture into a bottle and squeeze this liquid gold on the plate before serving.
- Serve it straight from the pan with fresh bread, or over a bed of couscous, rice, or greens. It’s fresh, briny, bright, and somehow both rustic and refined. No measuring, no fuss — just a dish that's easy to make and impresses the mouths you're feeding.
