Baked Whole Sea Bass
Skin-on sea bass baked with pearl onions, cherry tomatoes, garlic, green olives, capers, olive oil, and fresh dill.
By Moow Editorial ·
- Soaking pearl onions briefly in warm water makes them easier to peel. Keeping the skin on helps the portions stay intact.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 30 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 140 kcal
- Protein: 6 g
- Carbohydrates: 4 g
- Fat: 12 g
- Fiber: 2 g
- Sodium: 723 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 6 skin-on branzino fillets, 5–6 ounces (140–170 g) each
- 100 g (3.5 oz) pearl onions
- 200 g (7.1 oz) cherry tomatoes
- 2 cloves garlic
- 100 g (3.5 oz) pitted green olives
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp drained capers
- 4 tbsp olive oil
To Serve
- 1/4 bunch dill
Directions
1. Heat the oven to 355°F (180°C). Check the sea bass portions carefully and remove all pin bones; season with sea salt and black pepper.
2. Peel the pearl onions, leave them whole, halve or leave the cherry tomatoes whole, and thinly slice the garlic.
3. Roast the onions, tomatoes, garlic, capers, and olives with half the olive oil at 400°F (205°C) for 15 minutes.
4. Add the fish skin-side down, drizzle with remaining oil, and bake 12–15 minutes, until opaque and 145°F (63°C).
5. Transfer carefully with a wide spatula, sprinkle with finely chopped dill, and serve immediately.
Sources
Contains fish. Remove pin bones carefully and cook fish to 145°F (63°C). Refrigerate leftovers within 2 hours and consume within 3–4 days.