Looking for a simple yet elegant seafood dish to impress your guests or treat yourself to a restaurant-quality meal at home?

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This oven-roasted sea bass with roasted peppers, garlic, and a medley of olives and pine nuts is the perfect recipe. It’s light, flavorful, and surprisingly easy to prepare, making it an excellent choice for beginners and seasoned cooks alike.

With just a handful of ingredients and minimal prep time, you’ll have a deliciously tender fish with vibrant, Mediterranean-inspired flavors in under 30 minutes!

Ingredients

• 1 jar (about 290g) whole roasted peppers, drained and sliced
• 1 red onion, thinly sliced into wedges
• Olive oil (for drizzling)
• 4 garlic cloves, left unpeeled
• 3 thick slices of lemon (plus extra wedges for serving)
• 2 whole sea bass
• 15 Kalamata or black olives
• 25g toasted pine nuts
• A handful of roughly chopped parsley

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Instructions

Step 1: Preheat and Prep the Vegetables

• Preheat your oven to 200°C (180°C fan) or gas mark 6.
• In a bowl, toss the sliced peppers and onions with a small drizzle of olive oil.
• Season with salt and pepper to taste.
• Spread the mixture evenly on a baking tray and roast in the oven for 5 minutes.

Step 2: Add Garlic, Lemon, and Sea Bass

• After 5 minutes, add the unpeeled garlic cloves and lemon slices to the tray, mixing them in with the peppers and onions.
• Place the sea bass on top of the vegetables, lightly brush it with olive oil, and season with salt and pepper.
• Roast everything for 15 minutes.

Step 3: Add Olives and Pine Nuts, Finish Cooking

• Once the fish has roasted for 15 minutes, stir the olives and toasted pine nuts into the vegetable mixture.
• Roast for an additional 5 minutes until the fish is cooked through.

Step 4: Serve

• Squeeze fresh lemon juice over the fish and vegetables, then sprinkle with chopped parsley. Serve with extra lemon wedges on the side.

FAQs

Can I use a different type of fish instead of sea bass?

Yes! You can substitute sea bass with other white fish like cod, snapper, or haddock. Just keep an eye on cooking times as they may vary depending on the size and thickness of the fish.

Do I need to remove the skin from the sea bass?

No, you can leave the skin on. When roasted, the skin becomes crispy and adds extra flavor. However, if you prefer skinless fish, feel free to remove it before cooking.

Easy Italian Baked Seabass

This oven-roasted sea bass recipe combines peppers, olives, garlic, and pine nuts for a flavorful, easy-to-make meal perfect for beginners.

Print Pin Rate

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Ingredients

• ▢ 1 jar whole roasted peppers (about 290g), drained and sliced
• ▢ 1 red onion thinly sliced into wedges
• ▢ Olive oil (for drizzling)
• ▢ 4 garlic cloves left unpeeled
• ▢ 3 thick slices of lemon (plus extra wedges for serving)
• ▢ 2 whole sea bass
• ▢ 15 Kalamata or black olives
• ▢ 25 g toasted pine nuts
• ▢ A handful of roughly chopped parsley

Instructions

Preheat and Prep the Vegetables

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.

   In a bowl, toss the sliced peppers and onions with a small drizzle of olive oil.

   Season with salt and pepper to taste.

   Spread the mixture evenly on a baking tray and roast in the oven for 5 minutes.

Add Garlic, Lemon, and Sea Bass

1. After 5 minutes, add the unpeeled garlic cloves and lemon slices to the tray, mixing them in with the peppers and onions.

   Place the sea bass on top of the vegetables, lightly brush it with olive oil, and season with salt and pepper.

   Roast everything for 15 minutes.

Add Olives and Pine Nuts, Finish Cooking

1. Once the fish has roasted for 15 minutes, stir the olives and toasted pine nuts into the vegetable mixture.

   Roast for an additional 5 minutes until the fish is cooked through.

Serve

1. Squeeze fresh lemon juice over the fish and vegetables, then sprinkle with chopped parsley. Serve with extra lemon wedges on the side.

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