Ingredients
- 1 whole sea bass (about 1.5 lbs), cleaned and scaled
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 lemon, thinly sliced
- 3 sprigs fresh thyme
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon unsalted butter, melted
- ½ cup cherry tomatoes, halved
- ¼ cup black olives, pitted
- 1 tablespoon capers (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan to prevent sticking.
Pat the sea bass dry with paper towels to remove any excess moisture. This step is crucial for achieving a crispy, golden skin. Make three shallow diagonal slashes on each side of the fish to help the flavors penetrate deeper.
Drizzle the sea bass with olive oil, ensuring it’s evenly coated. Sprinkle the salt, black pepper, and red pepper flakes over the fish, both inside and out. Stuff the cavity with fresh thyme sprigs, minced garlic, and half of the lemon slices.
Place the fish on the prepared baking sheet. Arrange the remaining lemon slices, cherry tomatoes, black olives, and capers around the fish to create a flavorful roasting base.
Roast the sea bass in the preheated oven for 20-25 minutes, depending on its size. Halfway through, baste the fish with the melted butter to enhance moisture and flavor. The fish is done when the flesh is opaque and flakes easily with a fork.
Carefully transfer the roasted sea bass to a serving platter. Spoon the roasted tomatoes, olives, and capers over the top. Garnish with extra thyme and a final squeeze of fresh lemon juice. Serve immediately with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Sugar: 1g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g