This Mediterranean Baked Sea Bass is a fresh, flavorful one-pan dinner featuring tender skin-on fish fillets roasted with golden potatoes, juicy cherry tomatoes, fresh lemon, garlic, rosemary, and olive oil. The fish stays flaky and moist while the skin turns beautifully golden, and the vegetables soak up the buttery citrus-herb pan juices.
Why You’ll Love It
- Flaky fish with beautifully crisp, golden skin
- Lemon, garlic, rosemary, and olive oil create fresh Mediterranean flavor
- Potatoes and cherry tomatoes make it a complete one-pan dinner
- Elegant enough for entertaining but simple enough for weeknights
Ingredients Overview
Sea Bass
- 4 skin-on sea bass fillets, about 6 oz each
- 1½ tbsp extra-virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
Roasted Potatoes & Tomatoes
- 1½ lbs baby Yukon Gold potatoes, halved or quartered
- 2 cups cherry tomatoes
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
Lemon Garlic Herb Sauce
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- ⅓ cup fresh lemon juice
- 1 tsp lemon zest
- ½ cup chicken, vegetable, or seafood broth
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes, optional
For Finishing
- 1 lemon, cut into wedges
- 3–4 fresh rosemary sprigs
- 2 tbsp fresh parsley, chopped
- Freshly cracked black pepper
Step-by-Step Instructions
1. Prepare the Oven
Preheat the oven to 425°F (220°C).
Lightly grease a large roasting pan or baking dish.
2. Prepare the Potatoes
Place the potatoes in the baking dish.
Drizzle with olive oil and season with salt, black pepper, and oregano.
Toss until evenly coated.
Roast for 20–25 minutes, stirring once halfway through, until the potatoes begin to soften and develop golden edges.
3. Prepare the Fish
While the potatoes roast, pat the sea bass fillets thoroughly dry with paper towels.
Use a sharp knife to make 2–3 shallow cuts through the skin of each fillet without cutting deeply into the flesh.
Brush lightly with olive oil.
Season with salt, black pepper, garlic powder, and smoked paprika.
4. Make the Lemon Garlic Sauce
In a bowl, whisk together melted butter, garlic, lemon juice, lemon zest, broth, Dijon mustard, honey, rosemary, thyme, oregano, and red pepper flakes if using.
Mix until well combined.
5. Add the Tomatoes
Remove the partially roasted potatoes from the oven.
Scatter the cherry tomatoes among the potatoes.
Drizzle about half of the lemon garlic herb sauce over the vegetables.
Toss gently.
6. Add the Sea Bass
Arrange the sea bass fillets over the potatoes and tomatoes with the skin facing upward.
Place fresh rosemary sprigs and lemon wedges around the fish.
Spoon the remaining sauce around the fillets, avoiding pouring too much directly over the skin.
Keeping the skin exposed helps it become golden and crisp.
7. Bake
Return the pan to the oven.
Bake for approximately 10–14 minutes, depending on the thickness of the fillets.
The fish should become opaque and flake easily when gently pressed.
For food safety, cook the thickest portion to 145°F (63°C).
8. Crisp the Skin
For the deeply golden finish shown in the dish, switch the oven to broil.
Broil for approximately 1–2 minutes, watching carefully.
Remove the pan once the skin becomes crisp and beautifully browned.
9. Finish and Serve
Let the fish rest for about 2–3 minutes.
Spoon the lemon garlic pan juices over the potatoes and tomatoes.
Finish with chopped parsley, fresh rosemary, cracked black pepper, and an extra squeeze of lemon.
Serve immediately.
Cooking Tips
- Pat the fish skin completely dry before cooking for better crispness.
- Choose fillets of similar thickness so they finish cooking together.
- Pre-roast the potatoes because they require much longer cooking than the fish.
- Keep most of the sauce underneath the fillets rather than covering the skin.
- Fresh lemon juice gives the dish a brighter flavor than bottled juice.
- Avoid overcooking white fish because it can dry out quickly.
- Sea bass can be replaced with cod, halibut, snapper, haddock, or another firm white fish.
Serving Suggestions
Serve this Mediterranean baked sea bass with:
- The roasted potatoes and cherry tomatoes from the pan
- Garlic green beans
- Roasted asparagus
- Couscous
- Herbed rice
- Fresh Greek-style salad
- Warm crusty bread
Crusty bread is especially delicious for soaking up the lemon, garlic, butter, and tomato pan juices.
Storage
Store leftover fish, potatoes, and tomatoes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 300°F (150°C) oven until just warmed through.
Avoid prolonged reheating, which can dry out the fish.
Leftover Ideas
- Flake leftover fish over a Mediterranean salad.
- Serve it with rice and the roasted vegetables.
- Add the fish to warm pita with lettuce, tomatoes, and lemon sauce.
- Toss leftover potatoes and fish with fresh herbs for an easy lunch.
- Flake the fish into lemon garlic pasta.
FAQs
Can I use cod instead of sea bass?
Yes. Thick cod fillets work beautifully with the same lemon garlic herb sauce.
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator and pat it very dry before seasoning.
Can I add more vegetables?
Absolutely. Zucchini, bell peppers, asparagus, olives, or red onion are excellent additions.
Can I prepare this ahead of time?
You can pre-roast the potatoes and prepare the sauce several hours ahead. Add the fish shortly before baking for the best texture.
How do I keep the fish skin crispy?
Dry it thoroughly, position the fillets skin-side up, avoid covering the skin with sauce, and broil briefly at the end.
Final Thoughts
Mediterranean Baked Sea Bass with Lemon, Potatoes & Cherry Tomatoes combines flaky fish, crisp golden skin, roasted vegetables, fresh citrus, garlic, rosemary, and buttery pan juices in one impressive yet uncomplicated meal. Fresh, colorful, and full of Mediterranean flavor, it is perfect for family dinners, seafood nights, or elegant entertaining.