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This sheet pan sea bass keeps it simple: crisp potatoes, juicy tomatoes, flaky fish, and a bold Romesco sauce to tie it all together. One pan, no nonsense, full flavor.
If you’re more into buttery vibes, try my sea bass with thyme butter instead. It’s just as easy and just as good.
Here’s Why This Sea Bass Dinner Recipe Works
One-pan: Everything roasts together. Flavors mingle, cleanup’s easy.
Fast, not fussy: Ready in about 30 minutes, but it looks like you tried harder.
Bold flavor, no fluff: Lemon zest, smoky paprika, and Romesco punch things up in all the right ways.
Naturally Mediterranean-ish: With Romesco, Kalamata olives, thyme, and lemon, it leans Mediterranean in the best way.
Recipe Tips
Dry the fish well: Moisture is the enemy of a good roast. Pat it dry so the seasoning sticks and the edges don’t steam.
Keep the cuts even: Halve the potatoes and onions so they roast through without charring on the outside.
Line the pan: Parchment paper keeps things from sticking and makes cleanup a whole lot nicer.
Toss like you mean it: Coat the veggies evenly with oil so they roast, not shrivel into sad little shells.
Watch the fish: Check early, when it flakes easily with a fork, it’s ready. Overcooked sea bass is a crime.
If you are looking for more fish recipes try our baked haddock, baked arctic char, or our baked salmon.
If sea bass is your thing, don’t miss my smoked sea bass recipe or my gourmet sea bass with truffle sauce for a little weeknight luxury.
Easy Sea Bass Recipe with Roasted Veggies
Big flavor, easy cleanup, and just the right amount of fancy, this sea bass dinner checks all the boxes. Keep Romesco in the fridge and it’s basically a shortcut to weeknight dinner.
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Baked Sea Bass Sheet Pan Dinner
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Ingredients
- 2 sea bass fillets, 8 ounces each
- 2 tablespoon olive oil, divided
- 2 teaspoon coarse salt, divided
- ¼ teaspoon ground black pepper, divided
- ½ teaspoon smoky paprika
- Zest from 1 lemon
- 1 pound baby potatoes
- 3 small cipollini onions , halved, or small regular onions
- 8 ounces grape tomatoes
- 1 tablespoon Fresh thyme
- ½ cup Romesco sauce
- ½ cup Kalamata olives
- 1 lemon, cut into quarters
Instructions
- Preheat the oven to 400°F Line a sheet pan with parchment paper.
- Pat the fish filets with paper towels to remove moisture. Brush the fish with 1 tablespoon of olive oil.
- Sprinkle the fillets with 1 teaspoon salt, half of the black pepper and the paprika. Add the lemon zest to the top of each fillet. Place the fillets on one end of the parchment paper.
- Cut the potatoes and onion in half, add to a large bowl and toss with olive oil. Add the potatoes and onions to the other end of the parchment paper. Add the tomatoes to the same bowl and toss with the olive oil remaining in the bowl.
- Tip the tomatoes into the center of the parchment paper and sprinkle the vegetables with salt, pepper, and thyme leaves.
- Transfer the sheet pan to the oven and bake for 20 minutes, until the fish flakes when a fork is inserted and twisted slightly and the vegetables are fork-tender.
- Spoon half of the Spanish Romesco Sauce on each plate and place a fillet on top. Portion the roasted tomatoes, olives, potatoes, and onions on each serving, garnish with lemon quarters, and fresh thyme sprigs.
- Portion the fish and the vegetables to dinner plates
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Definitely my kind of meal with healthy delicious seafood!
Thank you, Angie….Sheet pan dinners are so versatile and delicious!