Baked Sea Bass with Potatoes

Introduction

Simple yet elegant, this baked sea bass with potatoes is a celebration of Mediterranean flavors. Thin slices of potato and onion roast gently in olive oil and white wine, creating a flavorful bed for tender sea bass fillets. As everything bakes together, the flavors meld beautifully. The result is a light, healthy dish that feels both effortless and sophisticated. Whether you’re hosting guests or making a weeknight dinner, this baked sea bass recipe is a perfect choice.

Why You’ll Love This Recipe

This recipe checks every box: it’s healthy, flavorful, and quick to prepare. First of all, the ingredient list is short and simple. Moreover, the technique is easy enough for beginners, yet the results feel restaurant-quality. Since it’s naturally gluten-free and rich in lean protein, it works wonderfully for a range of diets. Most importantly, the combination of flaky fish and tender, wine-kissed vegetables is irresistible.

Recipe Origins

Rooted in Mediterranean cooking traditions, this dish highlights the natural flavors of the ingredients. In both Spain and Italy, fish is often baked over sliced potatoes and vegetables. Typically, the simplicity of the method allows the olive oil, herbs, and white wine to enhance the fish without overpowering it. This version follows the same tradition, delivering clean, honest flavor in every bite.

Ingredients

400 g sea bass fillets
4 medium potatoes
1 white onion
1 glass white wine
30 ml extra virgin olive oil
salt
black pepper

Instructions

1- Preheat your oven to 350°F (180°C).
2- Peel the potatoes and slice them thinly, along with the onion. Even thickness is key for even cooking.
3- Arrange the slices in a baking dish. Drizzle with olive oil, season with salt and pepper, and add fresh rosemary if desired.
4- Roast the vegetables for 10 minutes to give them a head start.
5- While the vegetables roast, season the sea bass fillets with salt and pepper.
6- Remove the dish from the oven and gently place the fillets on top of the vegetables.
7- Pour white wine over the dish, ensuring it evenly coats the bottom.
8- Return the dish to the oven and bake for 25 more minutes, or until the fish flakes easily and the potatoes are tender.
9- Serve immediately, spooning some of the flavorful pan juices over each portion.

Nutrition Information

Calories: 336
Protein: 22 g
Fat: 9 g
Carbohydrates: 30 g
Sodium: 410 mg

Quick Facts

Preparation Time: 25 min
Cooking Time: 35 min
Servings: 4
Difficulty: ⭐

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, place the portion in an oven-safe dish, cover with foil, and warm at 300°F until heated through. Avoid microwaving, as it can make the fish rubbery. For best results, enjoy this dish freshly baked.

Serving Suggestions

To keep things light, serve this dish with sautéed spinach or a crisp green salad with lemon vinaigrette. For a more filling option, pair it with crusty artisan bread or a refreshing Mediterranean chickpea salad. A chilled white wine such as Albariño or Sauvignon Blanc makes an excellent pairing and enhances the citrus and herbal notes of the dish.

Common Mistakes

Slicing the potatoes too thick: This can prevent them from cooking evenly. Always slice them thin and uniform.
Overcooking the fish: Sea bass is delicate and cooks quickly. Begin checking at the 25-minute mark.
Skipping the wine: It adds flavor and gently steams the fish. For best results, don’t omit it.
Crowding the dish: Ensure the fillets lay flat, without overlapping, so they bake evenly and retain their texture.

Recipe Variations

Low-Carb Version: Replace the potatoes with thin-sliced zucchini or cauliflower for a lighter alternative.
Herb Additions: Feel free to add rosemary, thyme, or parsley for an aromatic touch.
Citrus Twist: Top the fillets with lemon slices before baking to brighten the flavor profile.

Frequently Asked Questions

Can I use frozen fish fillets?
Yes, but make sure to thaw them completely and pat them dry before baking to avoid excess moisture.

Can I substitute another white fish?
Absolutely. Cod, haddock, or halibut all make excellent replacements for sea bass in this recipe.

Do I have to use wine?
Not at all. You can replace it with fish broth or vegetable stock if you prefer a non-alcoholic option.