Baked Sea Bass with Tomatoes

This simple Baked Sea Bass with Tomatoes is the epitome of fast, healthy, delicious, and elegant dinner faire! This dish can requires very few ingredients and can be put on the table in less than 30 minutes.

You’ll need whole sea bass for this recipe. The filling is a simple combination of lemon, herbs, and shallots. For serving, I recommend pairing this with as simple cherry tomato salad tossed with basil, cilantro, and a balsamic viniagrette!

Whole Sea Bass

This dish would be wonderful alongside crusty sourdough bread or roasted fingerling potatoes

Cherry Tomatoes for Baked Sea BassBaked Sea Bass with Tomatoes

Baked Sea Bass with Tomatoes

Baked Sea Bass with Tomatoes

No ratings yet
This baked sea bass with herbs, shallots, and lemon is healthy, easy, and can be put on the table in less than 30 minutes. It is served with a simple cherry (or grape) tomato herb salad!


Cherry Tomato Salad:

  • 2 tablespoons (30 mL) balsamic vinegar
  • 2 tablespoons (30 mL) extra virgin olive oil
  • handful fresh basil leaves roughly chopped
  • handful fresh cilantro leaves roughly chopped
  • 2 cups (1 pint) cherry or grape tomatoes halved
  • kosher salt
  • freshly ground black pepper

Baked Sea Bass:

  • 4 whole black or striped sea bass (roughly 1 lb each) scaled and gutted, heads and tails left intact
  • extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt
  • freshly ground black pepper
  • 1 whole lemon sliced into thin rounds
  • 2-3 shallots thinly sliced
  • fresh cilantro sprigs


  • Prepare Salad: Place the balsamic vinegar in a medium mixing bowl. Slowly pour in the olive oil, whisking continuously until a broken emulsion forms. Add the basil, cilantro, and season to taste with salt and pepper. Add the halved tomatoes to the bowl and toss to coat. Allow to marinate as you prepare the fish.
  • Prepare Baked Sea Bass: Preheat oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with foil and place the fish on top. Rub the skin lightly with olive oil. Rub the inside of the fish with the lemon juice and season on all sides with salt and pepper.
  • Stuff the cavities with the sliced lemon rounds, sliced shallot, and cilantro sprigs. Bake the fish until just opaque in the center roughly 15 minutes to 25, depending on their size. Transfer to platter, spoon the tomato salad around the fish, and serve immediately.

Tips for Success: 

  • Feel free to substitute with larger fish and adjust cooking time accordingly–but allow one pound of fish per serving.
Recipe adapted from August 1995 issue of Bon Appetit.
Serving: 1serving, Calories: 164kcal, Carbohydrates: 10g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 13mg, Sodium: 321mg, Fiber: 2g, Sugar: 4g