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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
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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
  • ¼ teaspoon freshly ground black pepper divided
  • ½ 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
  • ½ cup Spanish Romesco Sauce
  • ½ 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: 1 | Calories: 862kcal | Carbohydrates: 77g | Protein: 38g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 39g | Cholesterol: 60mg | Sodium: 2558mg | Fiber: 13g | Sugar: 15g