This Baked Sea Bass recipe with oven roasted potatoes and cherry tomatoes is a delicious Mediterranean diet recipe! It’s a traditional Italian recipe from the Italian island of Sardegna (Sardinia), where fresh sea bass—also called spigola or branzino—is abundant in the crystal blue waters surrounding the island.
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About Sea Bass
Is Sea Bass healthy?
Baked Sea Bass couldn’t be healthier! Sea Bass (sometimes called by their species: branzino, spigola) are extremely rich in heart-healthy omega-3s as well as protein. Learn more about omega-3 fatty acids! It is also an excellent source for manganese, phosphorus and vitamin B12.
By choosing a baked sea bass recipe like this one, you need only to add some extra-virgin olive oil and herbs to create a simple and delicious meal.
Is Sea Bass a strong tasting fish?
Not at all! To the contrary, sea bass is considered one of the best tasting fish you can enjoy. It is a white fish that is very mild in taste. This delicate fish won’t overwhelm the seasonings you choose to add. This baked sea bass recipe has a mild Italian herb mix that perfectly compliments the delicate sea bass.
How to Make Baked Sea Bass: Tips
Use sea bass filet instead of whole sea bass!
You can absolutely use sea bass filets instead of whole sea bass! Wrap the sea bass in parchment paper after seasoning.
Double the amount of potatoes and tomatoes!
Feel free to double the amount of potatoes and tomatoes in this dish. They are so delicious, you will definitely want seconds!
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Baked Sea Bass with Herbed Roasted Potatoes
Equipment
- Roasting Pan
Ingredients
- 1.5 lb sea bass AKA spigola or branzino
- 3 whole potatoes medium
- 12 cherry tomatoes halved
- 5 tbsp olive oil or as needed
- 1 lemon half cut into slices and half juiced
- fine salt to taste
- black pepper to taste
Herb Mix for the Sea Bass
- 1 handful flat-leaf parsley
- 3 clove garlic
- 4 sprigs fresh thyme
- 1/2 tsp oregano fresh
- 1/2 inch fresh ginger
Herbs for Potatoes
- 2 leaves fresh sage
Herbs for Tomatoes
- 1/2 tsp oregano
Instructions
Create Herb Mix
- Finely mince together: parsley, garlic, thyme, oregano and ginger. Stuff the fish with the mix.1 handful flat-leaf parsley, 3 clove garlic, 4 sprigs fresh thyme, 1/2 tsp oregano, 1/2 inch fresh ginger
Prepare the Sea Bass
- Spread the herb mix into the open belly of the sea bass, cut lengthwise. Add a bit of herb mix to the top of the fish as well.1.5 lb sea bass
- Salt the sea bass generously inside and out (both sides). Add a sprinkle of freshly ground black pepper to the outside of the fish.black pepper
- Cut the lemon in half. Cut half into slices and stuff the sea bass with the slices. Squeeze the other half of lemon over the sea bass.1 lemon
Prepare the Potatoes and Tomatoes
- Peel and slice the potatoes into medallions. Cut the cherry tomatoes in half. Add both to the pan next to the sea bass, potatoes on one side and tomatoes on the other.3 whole potatoes, 12 cherry tomatoes
- Toss the potatoes with the sage, and the tomatoes with the oregano. Drizzle olive oil on both.5 tbsp olive oil, fine salt, 2 leaves fresh sage, 1/2 tsp oregano
Bake the Sea Bass, Potatoes and Tomatoes
- Bake in a pre-heated static oven (500°F / 250°C) for 20 minutes. Finish on 'grill' for 3-5 minutes.
You’ll love it!