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Home » Cuisines » American » Oven Baked Sea Bass Sheet Pan Dinner

Oven Baked Sea Bass Sheet Pan Dinner

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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.

A serving of baked sea bass on romesco sauce and vegetables

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 smoked sea bass is a new favorite.

If you are looking for more healthy fish recipes try our baked haddock, baked arctic char, or our baked salmon.

Why This Sea Bass 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

Close up view of a bite of sea bass on a fork

The Ingredient List for Sheet Pan Sea Bass

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 baked sea bass recipe, 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.
  • lemons. Use the juice and the zest from a fresh lemon.
  • 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.

Ingredients for baked sea bass with romesco sauce

Chilean Sea Bass in the Oven

It’s a fast and easy recipe, 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.

  1. Prepare the fish: Pat the fish dry and brush the fillets with olive oil then add the seasoning.
  2. Prepare the vegetables: Toss the veggies with olive oil in a bowl and place them on the baking sheet then add the seasoning.
  3. 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.

More Baked Fish Recipes

Baking is one of the healthiest cooking techniques, and it’s a great way to make delicious meals without added fat or calories. If you like this oven baked chilean sea bass, we have more healthy recipes in our seafood category

Sheet pan with baked sea bass, tomatoes, potatoes and onions

Helpful Tips

You don’t have to have any cooking skills to make this dinner, but it will taste like a gourmet meal if you follow a few tips. 

  • 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 all our cooking. We 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 in the oven.
  • 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 when baking the fish.
  • If you are cooking other veggies that take longer, start them first.

Frequently Asked Questions

  • What temperature should sea bass be cooked to?
  • 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.

  • Do you wash sea bass before cooking?
  • You do not need to wash sea bass before cooking it.

  • How long to bake sea bass?
  • The length of time you cook sea bass will depend on the thickness of the fish and the temperature of your oven. We recommend using an accurate instant read thermometer so you can have perfectly cooked fish no matter what size of the fillet.
  • Overhead view of a serving of baked sea bass and veggies. Jar of romesco sauce in background

    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, sea bass with beurre blanc 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.

    Our blackened mahi mahi and our grilled mahi mahi taste fantastic with mango salsa or corn salsa.

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    A serving of baked sea bass on romesco sauce and vegetables

    Baked Sea Bass Sheet Pan Dinner

    This fast and easy Spanish Baked Sea Bass Sheet Pan Dinner will be on your dinner table in 30 minutes!   Rich, buttery sea bass fillets on a puddle of Spanish romesco sauce with Kalamata olives, potatoes, onions and grape tomatoes.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2 Servings
    Calories: 862kcal
    Author: Pat Nyswonger

    Ingredients

    • 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

    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

    • 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

    Nutrition

    Serving: 1g | Calories: 862kcal | Carbohydrates: 77g | Protein: 38g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 39g | Cholesterol: 60mg | Sodium: 2558mg | Fiber: 13g | Sugar: 15g

    Pat Nyswonger

    Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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    Recipe Rating




    angiesrecipes

    Wednesday 12th of January 2022

    Definitely my kind of meal with healthy delicious seafood!

    Pat Nyswonger

    Thursday 13th of January 2022

    Thank you, Angie....Sheet pan dinners are so versatile and delicious!

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