Baked Greek Sea Bass with Lemon and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender whole sea bass baked with fresh lemon slices and aromatic oregano, capturing the essence of coastal Greek flavors. This greek-inspired seafood (mediterranean herbs) ready in about 40 minutes pairs extra virgin olive oil, medium, thinly sliced lemon, chopped fresh oregano leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Rinse the 1.5-pound whole sea bass under cold water and pat it dry with paper towels.
  2. Step 2: Place the sea bass on a large baking sheet lined with parchment paper. Drizzle 3 tablespoons extra virgin olive oil evenly over the fish, rubbing it all over the skin.
  3. Step 3: Season the fish inside and out with 1.5 teaspoons sea salt and 1 teaspoon freshly ground black pepper. Stuff the cavity with half the 1 medium lemon thinly sliced, 1 tablespoon chopped fresh oregano leaves, and 3 thinly sliced garlic cloves.
  4. Step 4: Arrange the remaining lemon slices on top of the fish and sprinkle the remaining 1 tablespoon oregano over it. Drizzle a little more olive oil over the lemon slices.
  5. Step 5: Bake in the preheated oven for 25-30 minutes, until the fish flakes easily when tested with a fork and the skin is slightly golden.
  6. Step 6: Remove from the oven and let rest for 5 minutes. Garnish with 2 tablespoons chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Greek Sea Bass with Lemon and Oregano take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Greek Sea Bass with Lemon and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Baked Greek Sea Bass with Lemon and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek Sea Bass with Lemon and Oregano for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek Sea Bass with Lemon and Oregano?

Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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