Sun Drenched Sea Bass

I can’t get over how this dish captures the very essence of a lazy summer afternoon! As soon as it comes out of the oven, your kitchen fills with that sun-warmed scent of fresh fish mingling with bright, zesty lemon and the gentle perfume of ripe cherry tomatoes. It’s like a Mediterranean holiday on a plate, so fresh, so vibrant, so unmistakably summer.

What I love most is how endlessly adaptable it is. Sure, the classic combo of tomatoes, olives, and lemon is a no-fail crowd-pleaser, but once you’ve mastered the base, you can riff on it to your heart’s content. Think diced eggplant or zucchini, sautéed until just tender, folded into the sauce for an extra layer of summery sweetness. Or stir in a handful of capers for that punchy, briny pop. Baby artichoke hearts, strips of summer squash, even a few cubes of roasted bell pepper they all play so nicely with the tomato-olive melody.

And honestly, kids adore it. The little ones get excited by the colorful cherry tomatoes and shiny olives, and you can always sneak in extra veggies disguised in the rich, fragrant sauce. It’s generous enough that you can load up your baking dish to feed a family crowd perfect for weekend dinners when everyone’s home, wandering in and out of the kitchen, sampling straight from the pan. Serve with slices of crusty bread or a mound of herby couscous, and watch how fast it disappears.

So next time the mercury rises and you’re craving something that tastes like sunshine and good times, give this Mediterranean-style bake a whirl. It’s super easy, endlessly fun to customize, and, most importantly brings everyone around the table with that unmistakable feeling of summer. Enjoy!

Mediterranean-Style Baked Fish with Tomato & Olive Relish

Ingredients (serves 2)

• Fish
  • 2 whole fish fillets (e.g. sea bass, snapper, or branzino)
• Spice Rub
  • ½ tsp freshly ground black pepper
  • Salt, to taste
  • ½ tsp Italian seasoning (mixed dried herbs)
  • ½ tsp cayenne (or to taste)
  • ½ tsp garlic powder
  • 1 tbsp extra-virgin olive oil
  • Juice of ½ lemon
• Tomato & Pepper Relish
  • 1 small onion, finely chopped
  • 1 tbsp olive oil (for sautéing)
  • 4 cloves garlic, thinly sliced
  • 2 red bell pepper, one julienned one cubed
  • 1 tsp sweet paprika
  • ½ cup tomato passata (or crushed tomatoes)
  • ½ cup fish or vegetable broth
• Garnish & Assembly
  • 8–10 cherry tomatoes, halved
  • 6–8 Kalamata olives, pitted and halved
  • ½ lemon, thinly sliced
  • A small handful fresh coriander (cilantro) leaves
  • Parchment paper (for covering)

Equipment

• Large sauté pan with lid (or ovenproof skillet)
• Baking dish or tray
• Parchment paper
• Mixing bowl

Method

1. Prep the Fish
   1. In a small bowl, whisk together pepper, salt, Italian herbs, cayenne, garlic powder, olive oil, and lemon juice.
   2. Pat the fish fillets dry; rub the spice mixture evenly over both sides of each fillet.
   3. Set aside at room temperature while you prepare the relish.
2. Make the Tomato & Pepper Relish
   1. Heat 1 tbsp olive oil in your sauté pan over medium heat.
   2. Add the chopped onion; cook, stirring occasionally, until soft and translucent, about 5 minutes.
   3. Stir in sliced garlic and cubed red pepper; sauté for 3–4 minutes, until the pepper just begins to soften.
   4. Sprinkle in paprika; cook 1 minute to toast the spice.
   5. Pour in tomato passata and broth; stir to combine.
   6. Reduce heat to low and simmer for 5 minutes, until the sauce thickens slightly.
3. Assemble & Bake
   1. Preheat your oven to 180 °C (350 °F).
   2. Spread the tomato–pepper relish into a shallow baking dish in an even layer.
   3. Place the seasoned fish fillets skin-side down atop the sauce.
   4. Scatter cherry tomato halves, Kalamata olives, Red Pepper Jullien , and lemon slices around and on top of the fish.
   5. Sprinkle fresh coriander leaves over everything.
   6. Cover the dish tightly with parchment paper.
   7. Bake at 180 °C (350 °F) for 35 minutes.
   8. After 35 minutes, remove the parchment, switch the oven to the grill (broil) setting, and grill for an additional 10 minutes—just long enough to lightly char the tomatoes and crisp the fish top.
4. Serve

• Transfer each fillet to plates, spooning extra tomato–olive relish over the top.
• Pair with crusty bread or herbed rice to soak up the delicious juices.

Chef’s Notes

• Fish selection: Choose firm, white-fleshed fillets for best texture. Thicker cuts may need a minute or two longer under the grill.
• Heat level: Adjust cayenne to suit your palate—or omit for a milder dish.
• Advance prep: The relish can be made up to a day ahead; refrigerate covered and bring to room temperature before assembling.
• Variations: Swap coriander for basil or parsley. Add a handful of capers for extra brininess. Enjoy!