Roasted Sea Bass with Tomato and Fresh Herbs
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Sea bass is naturally lean and packed with omega 3 fatty acids that are wonderful for your heart, plus it has such a delicate, beautiful flavor that needs very little fussing. The tomatoes and fresh herbs do all the heavy lifting here, creating this bright, aromatic sauce that makes the fish absolutely sing. Everything roasts together on one pan, which means minimal cleanup, and the whole meal feels like something you'd order at a nice restaurant. Trust me, once you make this, you'll be adding it to your regular rotation.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 355 mlcherry tomatoes(halved)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 78 mlfresh basil leaves(loosely packed)
- 2 tablespoonsfresh lemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ½red onion(thinly sliced)
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a ceramic dish.
Tip: Preheating ensures even cooking and helps the fish skin crisp up nicely.
- 2
Pat the sea bass fillets dry with paper towels and arrange them skin-side up on the prepared baking sheet. Season both sides generously with sea salt and black pepper.
Tip: Dry fish helps achieve better browning and prevents the skin from becoming soggy.
- 3
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened, then add the minced garlic and sauté for another minute until fragrant.
Tip: Don't let the garlic brown; it will become bitter.
- 4
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring gently, until they begin to soften and release their juices. Season lightly with salt and pepper.
Tip: Cooking the tomatoes briefly concentrates their flavor without turning them to mush.
- 5
Pour the white wine into the skillet and simmer for 2 minutes to reduce slightly. Stir in the fresh lemon juice and remove from heat.
Tip: The wine adds acidity and depth to complement the delicate fish.
- 6
Drizzle the remaining 2 tablespoons of olive oil over the sea bass fillets. Spoon the tomato mixture around and over the fish, distributing the onions and tomatoes evenly.
Tip: Leave some space around the fish for air circulation and even roasting.
- 7
Roast in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily when tested with a fork at its thickest point.
Tip: Don't overcook; sea bass dries out quickly. Check at 12 minutes to be safe.
- 8
Remove from the oven and tear the fresh basil leaves into smaller pieces, scattering them over the fish and tomatoes. Let rest for 2 minutes before serving.
Tip: Adding basil after cooking preserves its bright, fresh flavor.
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