This baked sea bass with lemon and olives is a light, flavorful fish supper. Baked in a parcel with minimal prep, it’s an easy, healthy lemon fish recipe for midweek or weekend meals.
I love sea bass: it’s a favourite for its delicate texture and mild flavour. It pairs beautifully with lemon, capers and olives. While a buttery caper and garlic sauce is wonderful, baking the fish in a parcel is a lighter, low-effort alternative that locks in moisture and allows the citrus to infuse the fillet.
Fish is worth including regularly in your diet because it’s high in protein, generally low in fat and provides important vitamins and minerals. This simple recipe is also economical and quick to prepare.
What ingredients do you need for this baked sea bass recipe?
This recipe uses just a handful of ingredients:
- Sea bass — fillets or whole fish (or substitute with another white fish)
- Olives — black or green, pitted
- Capers
- Lemon
- Salt (optional)
- Black pepper
- Olive oil
Preparation is minimal: slice the lemon and everything else is ready to use from jars or bottles. It’s one of the simplest fish recipes you can make.
How do you cook fish in a parcel
Use baking paper or aluminium foil to create a parcel. Place the fish in the centre, top with lemon slices, olives and capers, drizzle with olive oil and a little lemon juice, then fold and seal the parcel so it traps the steam and juices during cooking.
Why cook the fish in a parcel?
Cooking in a parcel keeps the fish moist and concentrates the flavours so the lemon really infuses the flesh. It also requires less oil than frying, making it a lighter option while still producing tender, delicious results.
Serve it straight from the parcel for a fuss-free, impressionable meal — family and guests often won’t realise how healthy it is.
Can you use whole sea bass or fillets?
Either works. Fillets cook faster — around 10 minutes — while a whole sea bass may need closer to 20 minutes at the same oven temperature. Adjust cooking time to the size and thickness of the fish.
Can you adapt the recipe?
Yes. Swap sea bass for cod, haddock, pollock or even salmon if you prefer an oilier fish. If you lack capers or olives, omit them or use one in place of the other. Add a little crushed garlic or fresh herbs for extra flavour.
You can also cook vegetables in the parcel — asparagus, green beans or thinly sliced courgette will cook alongside the fish and make a convenient one-tray meal.
What can you serve with baked sea bass?
Traditional pairings work well: chips, a green salad or lightly cooked vegetables such as asparagus. Samphire is a great seasonal accompaniment when available, dressed simply with butter, garlic and lemon.
Can you reheat this baked fish recipe?
Reheated fish is fine but tastes best fresh. To reheat without drying it out, cover and warm in short bursts in the microwave or gently reheat in a low oven until just warmed through.
Recipe
Baked Sea Bass with Lemon and Olives
Corina Blum
Ingredients
- 250 g sea bass fillets
- 2 tablespoon olives
- 1 tablespoon capers
- 1 lemon
- Pinch salt (optional)
- Pinch black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180°C. Take a large piece of foil and place the seasoned fish skin-side down in the centre.
- Slice half the lemon into thin rounds and lay them over the fish.
- If the capers or olives are in vinegar, rinse them briefly. Scatter capers and olives over the fish, then drizzle with olive oil and a little lemon juice. Season with black pepper and salt if using.
- Bring the sides of the foil up to form a parcel and crimp to seal lightly so steam can circulate inside.
- Bake the parcel in the oven for about 15 minutes, until the fish is cooked through (adjust time for thicker fillets or whole fish).
- Open the parcel carefully and serve immediately with chips, salad or lightly cooked vegetables.
Notes
Nutrition
More Fish Recipes
I have many fish recipes you might enjoy. A few sea bass favourites are:
- Sea bass with green herb salsa
- Pesto crusted sea bass
- Chorizo risotto with sea bass
KEEP IN TOUCH
If you try this sea bass recipe or any of my others, I’d love to hear your feedback. Comments and photos are always welcome.
You can also follow for updates and new recipes on social channels. Thank you for reading and happy cooking!