Sheet Pan Sea Bass with Olives
Sheet Pan Sea Bass with Olives is a vibrant Mediterranean dish that effortlessly combines flaky sea bass, briny olives, and sweet cherry tomatoes. This one-pan wonder not only delivers an explosion of flavors but also makes cleanup a breeze. Perfect for summer gatherings or cozy weeknight dinners, this recipe ensures an impressive meal without the fuss. Dive into a delicious culinary experience and enjoy the essence of the Mediterranean right at your table!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 (6 oz) fresh sea bass fillets
- 1 cup mixed green and black olives (pitted)
- 1 cup cherry tomatoes (halved)
- 4 garlic cloves (minced)
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley or basil (chopped)
Instructions
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or grease it lightly.
- Place the sea bass fillets in the center, surrounding them with olives, cherry tomatoes, and minced garlic.
- Drizzle olive oil and lemon juice over everything. Season generously with salt, pepper, and fresh herbs.
- Bake for 20-25 minutes until the fish flakes easily with a fork and tomatoes are bursting.
- Serve immediately and enjoy your Mediterranean feast!
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 365
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - Substitute sea bass with firm white fish like snapper or cod. - Add extra veggies like bell peppers or zucchini for more color and nutrients. - Leftovers can be stored in an airtight container for up to three days; reheat at 350°F until warmed through.