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.
Servings: 2 Servings
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
Romesco Sauce: Spanish Romesco sauce is like Spain’s answer to marinara, bold, smoky, and just as versatile. Keep a homemade batch in the fridge and use it on pasta, roasted veggies, grain bowls, or stirred into stews.
Storing romesco: Homemade Romesco will keep for 7–10 days in the fridge or up to 3–4 months in the freezer.
Shortcut: You can also buy jarred Romesco sauce. It stores well in the pantry and works great here.
Fish Prep Tip: Pat the moisture from the fish with paper towels before seasoning or baking. This helps the seasoning stick and prevents steaming.
Fish Substitutions: Sea bass has a mild flavor and a firm texture. You can swap it with Branzino, grouper, halibut, cod, or Mahi-Mahi, any firm white fish will do.
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
