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Photograph of Oven-Baked Sea Bass with Red Onion, Red Pepper, Black Olives and Lemon

Oven-Baked Sea Bass with Red Onion, Red Pepper, Black Olives and Lemon

Quick to prepare and cook, bursting with flavour and deliciously healthy, Oven-Baked Sea Bass with Red Onion, Red Pepper, Lemon and Black Olives makes a wonderful mid-week supper yet is impressive enough to serve for a special meal.

Course Dinner, Light meal, Lunch, Supper
Cuisine European
Keyword black olives, lemon, roast vegetables, sea bass
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Susan

Ingredients

  • 2 - 3 tablespoons olive oil
  • 1 onion, peeled and chopped - I use red onion
  • 2 red peppers, stem and seeds removed, chopped
  • sea salt
  • freshly ground black pepper
  • black olives
  • 1 lemon, sliced
  • chopped parsley

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. Lightly grease baking dish with olive oil and add the chopped onion and red pepper. Toss in the olive oil and place in a pre-heated oven for 15 minutes.

  4. Whilst the vegetables cook, place the sea bass, flesh side down and dry the skin with kitchen towel. Turn the fish over and dry the flesh side as well.

  5. Season with salt and freshly ground black pepper and drizzle with olive oil. Slice the lemon.

  6. After 15 minutes, take the vegetables out of the oven, top with the fish flesh side down, drizzle with more olive oil and season the skin side with salt and pepper. Top with lemon slices and scatter over the olives.

  7. Put back in the oven and bake for 15 more minutes or until the fish is cooked.

  8. Sprinkle with chopped parsley to serve.

  9. Delicious served with mashed potatoes, (we like sweet potatoes) green vegetables or salad on the side.

Recipe Notes

Equipment:

  • baking dish
  • chopping board and knife
  • kitchen towel

To check the fish is cooked:

Before you cook fish it tends to look translucent and shiny. Cooked fish will look opaque and should flake easily. You can easily test this by pressing a fork, at a 45° angle, into the thickest part of the fish and twisting gently. If the fish flakes, it is cooked. If it resists flaking, cook for a little bit longer.

If you use a thermometer, the internal temperature of the fish should read 145°F or 63°C when cooked.