Our Spanish Baked Sea Bass Sheet Pan Dinner is elevated, healthy, and will be on your table in 30 minutes! Buttery sea bass fillets are served with Spanish romesco sauce, a generous amount of kalamata olives, potatoes, onions, and grape tomatoes.
This baked sea bass is a one-pan meal that is simple and flavorful, and exactly what busy nights call for.
Sheet pan dinners deserve all our appreciation and this baked sea bass recipe is a new one to cherish. Flavorful kalamata olives, our homemade Spanish romesco sauce, and onions turn mild-tasting sea bass into a bright and bold sheet pan dinner, and it’s ready in minutes, too!
Prepare this Spanish Baked Sea Bass when you’re in need of a quick, healthy meal (with minimal clean-up) or dinner party (emphasizing the minimal clean-up 😉 ).
We love sea bass and its ability to go well with a variety of different flavors. We love this Chilean Sea Bass Recipe with Thyme Butter and our Miso Glazed Sea Bass, and this Spanish-inspired dish is a new favorite.
Why This Recipe Works
This baked sea bass recipe is a good-for-you meal that checks all the boxes. It is:
- easy and quick (ready in 30 minutes)
- a one-pan meal
- flavorful and nutritious
- a dinner for any occasion
The Ingredient List
Our Baked Sea Bass Sheet Pan Dinner is easiest when the romesco sauce is already prepared. We make this using our Spanish Romesco Sauce recipe. It’s an incredible, all-purpose sauce that’s silky and flavorful and enhances the flavor of seafood.
You can prepare it ahead of time to have on hand for later, or you can purchase premade Romesco sauce in a jar.
To make this Spanish baked sea bass, you will need:
- sea bass fillets. If you don’t have sea bass, read below for other fish that make a great substitution.
- olive oil
- salt and pepper
- smoked paprika. Smoked paprika looses its flavor after a couple of months unless you store it in a tightly sealed container and in a cool area.
- small Yukon Gold potatoes. You can also use larger potatoes and cut them into small cubes.
- cipollini onions (or small regular onions)
- grape tomatoes
- fresh thyme leaves
- Spanish Romesco Sauce
- kalamata olives
Sea bass is a white fish with a mild flavor and fairly firm texture. You can substitute it with Branzino, grouper, halibut, cod, and Mahi-Mahi in this recipe.
How to Make Spanish Baked Sea Bass
It’s a fast and easy one, with only 5 minutes of prep time! The oven does the rest and dinner is on the table 20 minutes later. Here is a brief overview to get an idea of what to expect with this baked sea bass recipe. Scroll down to the printable recipe card for all the details.
- Prepare the fish: Pat the fish dry and brush the fillets with olive oil then add the seasoning.
- Prepare the vegetables: Toss the veggies with olive oil in a bowl and place them on the baking sheet then add the seasoning.
- Bake: Transfer the pan to the oven and bake. Serve with the romesco sauce.
Serve this baked fish dinner with a Greek salad and some crusty sourdough bread or some soft focaccia bread. If you want to finish dinner with dessert, our eggless tiramisu is fast and easy and our peanut butter pie is rich and decadent.
- Spanish Romesco Sauce is Spain’s version of Italy’s marinara sauce and it’s just as yummy and versatile. We like to keep a supply in our fridge and use it in stews, pasta, and veggies along with seafood. It can keep in the refrigerator for 7-10 days in a covered container and in the freezer for 3-4 months.
- Make sure to pat the sea bass dry with paper towels before seasoning and baking.
- For best results use an Instant read thermometer and cook the fish to an internal temperature of 140°F. We like the Thermopen One because it gives an accurate temperature in only 1-second. That means you don’t have to hold the oven door open for long and let out all the heat.
Frequently Asked Questions
Cook the sea bass until the internal temperature is 135°F to 140°F. The residual heat will continue to cook the fish for a few minutes even after you remove it from the oven. Use an instant-read thermometer for best results.
This Spanish Baked Sea Bass sheet pan dinner makes an incredibly easy, nutritious and flavor-packed meal! We love a good sheet pan fish dinner and this one will hit the spot.
Some Other Recipes We Are Sure You Will Love:
- Large seared sea scallops are pan-seared to golden brown and basted with garlic-thyme butter. They’re rich, tender and go perfectly with the flavorful romesco sauce.
- Our Spanish Romesco Seafood Stew has picy chorizo sausages, shrimp, scallops and mussels swimming in a rich and lightly spicy sauce. Top each serving with broiled Pacific cod to finish off this delicious medley of seafood.
- This beautiful, gourmet sea bass recipe mimics what you’ll find at high-end restaurants. Luxurious Chilean sea bass is served with a black truffle beurre blanc sauce for a sophisticated meal.
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- 2 sea bass fillets, 8 ounces each
- 2 tablespoon olive oil, divided
- 2 teaspoon coarse salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon smoky paprika
- Zest from 1 lemon
- 1 pound small Yukon Gold potatoes
- 3 small cipollini onions or small regular onions, halved
- 8 ounces grape tomatoes
- 1 tablespoon fresh thyme leaves
- 1/2 cup Spanish Romesco Sauce
- 1/2 cup Kalamata olives
- Lemon quarters
- Fresh thyme sprigs for garnish
- 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
- Spanish Romesco Sauce is Spain's version of Italy's marinara sauce and is just as versatile. Keep a homemade supply of this sauce in your fridge and try it in stews, pasta or vegetables. It will keep in the refrigerator for 7-10 days in a covered container and in the freezer for 3-4 months.
- You can also purchase Romesco sauce in a jar to keep in the pantry.
- Be sure to pat the moisture from the fish before seasoning/baking.
- Sea bass is a white fish with a mild flavor and fairly firm texture. You can substitute it with Branzino, grouper, halibut, cod, and Mahi-Mahi in this recipe
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 862Total Fat: 48gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 60mgSodium: 2558mgCarbohydrates: 77gFiber: 13gSugar: 15gProtein: 38g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.