Whole Sea Bass with Cherry Tomatoes Olives Lemonherb Gremolata

Quick Hook

Mediterranean Sea Bass has been my go-to for seaside nights. Have you ever roasted a whole fish at home?
It bursts with lemon, herbs, and briny olive flavor.

I first learned the Crisp Skin Sea Bass Technique badly. Oh my gosh, I charred the tail once.
Lesson learned, drying the skin matters.

This roast is like Roasted Branzino with Tomatoes & Olives. The pan juices make a bright, punchy sauce.
Finish with a zesty Lemon Herb Gremolata for contrast.

Brief Overview

This dish comes from Italian and Greek shores. Coastal families cook similar simple whole fish recipes.
It feels rustic and effortless at the table.

Difficulty is medium, mostly timing and technique.
Prep takes 15 minutes active. Add 10 minutes if cleaning fish.
Cook time is bolded here for safety: Cook time 20 to 30 minutes .

Total time is 35 to 45 minutes. Serves four with two whole fish or four fillets.
Great for a family meal or a casual dinner party.

Main Benefits

Sea bass is a lean, healthy white fish. Each serving gives about 34 grams of protein.
Olive oil supplies heart friendly fats.

Perfect for a Mediterranean Style Fish Dinner night. Also fits One Pot Dinners when you roast in one pan.
Makes a beautiful centerpiece for guests.

What makes this recipe special is simplicity. Stuff the cavity with lemon and herbs.
Roast on tomatoes, garlic, and olives for richness.

I love how the Lemon Herb Gremolata wakes it up. One roast gives flaky flesh and crisp skin.
It feels like a Whole Fish Roast Recipe done right.

A quick tip from my trials. Use an instant read thermometer for perfect doneness.
Pull at 145° F for safe and flaky flesh.

Ready to cook and hungry yet?
Next comes the ingredients list and equipment.

Ingredients & Equipment

Main Ingredients

For the fish

• 2 whole Mediterranean Sea Bass (branzino), cleaned, 400 500 g (14 18 oz) each or 4 fillets, 170 g (6 oz) each .
• 2 tbsp (30 ml) extra virgin olive oil for the fish.
• Kosher salt and freshly ground black pepper.

Roast bed & pan topping

• 2 cups (300 g) cherry tomatoes, halved .
• 1 small red onion, 1 cup (120 g) thinly sliced .
• 3 cloves garlic, thinly sliced .
• 1/2 cup (75 g) pitted Kalamata olives, halved .
• 1 tbsp (15 ml) red wine vinegar .
• 1 tsp (5 g) dried oregano or 2 tsp (2 g) fresh .
• 2 tbsp (30 ml) extra virgin olive oil .

Stuffing & gremolata finish

• 1 lemon, sliced .
• 6 8 sprigs flat leaf parsley, 1/4 cup (15 g) chopped .
• 2 tsp (2 g) fresh thyme leaves .
• 1 tsp (5 g) lemon zest .
• 1 small clove garlic, finely grated .
• 1 2 tbsp (15 30 ml) extra virgin olive oil .

Quality notes

• Use very fresh fish. Eyes clear. Flesh firm.
• Choose fruity extra virgin olive oil. No heaviness.
• Pick ripe tomatoes. They should smell sweet.
• Kalamata olives should be plump. Not dry.

Seasoning Notes

Essential spice combos

• Salt, pepper, oregano and lemon zest. Simple. Bold Mediterranean flavor.
• Try thyme plus parsley for herb balance.

Flavor enhancers and aromatics

• Garlic, lemon slices, and a splash of red wine vinegar. Bright.
• Pan juices make a quick vinaigrette. Simmer briefly.

Quick substitutions

• No branzino? Use snapper or black sea bass.
• No Kalamata? Use Castelvetrano or capers.
• Swap red wine vinegar for 1 tbsp (15 ml) lemon juice .

Equipment Needed

Essential tools only

• Roasting pan or rimmed baking sheet.
• Sharp chef’s knife. Fish scaler or kitchen shears.
• Instant read thermometer.
• Small bowl for gremolata.
• Tongs or fish spatula. Kitchen twine optional.

Common household alternatives

• Use a baking sheet if no roasting pan.
• Use a meat thermometer if needed.
• A sturdy spatula works for turning.

Oh my gosh, I learned the Crisp Skin Sea Bass Technique the hard way. Honestly, drying the skin first wins every time.

This setup also works for a Mediterranean Style Fish Dinner or a quick Mediterranean Weeknight Fish Dinner. A major study found the Mediterranean diet cuts heart disease risk by about 30 percent.

That’s a tasty reason to roast fish.

Cooking Method

Prep Steps

Get everything ready before you start. This is true mise en place.
Pat the fish dry and lay ingredients out.

Prep time is 15 minutes active. If scaling or gutting, add 10 minutes .
Use a sharp knife and fish scaler.

Wash hands after handling raw fish.
Safety first: keep work surfaces clean.

Time saving tip: chop tomatoes and garlic ahead. Use pre-cleaned fillets for weeknight speed.
This saves time for a Mediterranean Weeknight Fish Dinner.

step-by-step Process

1. Preheat oven to 400° F ( 200° C) . Position rack in middle.
2. Toss tomatoes, onion, garlic, olives, oil, vinegar. Spread evenly.
3. Stuff each fish with lemon and thyme. Score sides.
4. Lay fish on the tomato bed. Drizzle olive oil.
5. Roast uncovered 18– 30 minutes based on size. Rotate once.
6. Check doneness: skin crisp and browned. Flesh opaque and flaky.
7. Verify internal temp 145° F ( 63° C) at thickest part.
8. Rest fish 4– 5 minutes before serving.

Visual cues matter. Skin should snap when touched. Flesh flakes with a fork. Juices run clear. These cues beat guesswork every time.

Pro Tips

Dry the skin thoroughly for crisp skin success. This Crisp Skin Sea Bass Technique really works.
Use an instant read thermometer to avoid overcooking.

If you get fillets, roast 8 12 minutes instead. Common mistake: overcrowding the pan kills crispness.
Another mistake: skipping the rest period.

Don’t skip it.

make-ahead option: mix the gremolata earlier. Store gremolata in the fridge for a day.
Warm the pan juices gently before serving.

Fun note: Mediterranean Sea Bass is also called branzino.
I once ruined a roast by not drying the skin.

Honestly, learning that changed everything. This Whole Fish Roast Recipe pairs great with orzo.
It feels like Roasted Branzino with Tomatoes & Olives.

Try it and enjoy a true Mediterranean Style Fish Dinner.

Stat: Mediterranean diets can cut heart disease risk by about 30 percent. That’s a tasty incentive. Oh my gosh, this whole fish roast checks so many boxes.

Serving Suggestions

Keep plating simple and rustic. Place the Mediterranean Sea Bass on the roasted tomato bed. Scatter the pan juices over the fish. Add a spoonful of Lemon Herb Gremolata on top.

Pair it with herby couscous or lemony orzo. A crisp green salad works too. For drinks, pick a dry white like Vermentino. For non-alcoholic choices, sparkling water with lemon sings.

If you love one-pan ease, treat this as a One Pot Dinners vibe. It feels like a true Mediterranean Style Fish Dinner .

I once served it with roasted potatoes. Everyone raved. Honest moment: I nearly burned the parsley once. Lesson learned, always watch the oven.

Storage Tips

Cool leftovers within two hours. Refrigerate in an airtight container. Eat within 2 days for best texture.

You can freeze only the tomatoes and juices. Freeze fillets, not whole fish. Reheat gently to avoid dryness.

For reheating, warm in a 300° F oven for 8– 10 minutes. Alternatively, reheat on the stovetop in a skillet. Add a splash of olive oil or water to keep moisture.

Variations

Swap fish for another Mediterranean White Fish . Try snapper or trout. These fit a Whole Fish Roast Recipe too.

Dietary tweaks: use no olives for lower sodium. Or skip oil for a lighter version. For a grilled option, try the Crisp Skin Sea Bass Technique on the barbecue.

In summer, add fresh figs or peaches instead of tomatoes. In winter, roasted bell peppers work well.

Nutrition Basics

Per serving, expect about 420 calories. Protein sits around 34 grams. Healthy fats come mainly from extra virgin olive oil.

This dish is high in omega-3s and vitamin D. The tomatoes add antioxidants and vitamin C. It’s basically wholesome, simple coastal food.

I love this recipe for weeknights. It’s a real Mediterranean Weeknight Fish Dinner winner. Try the Roasted Branzino with Tomatoes & Olives twist next time.

Final note: don’t be scared of whole fish. You’ll look like a pro. Go on, roast one tonight.