Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade
Whole sea bass roasted with fresh lemon slices and oregano, served alongside a vibrant olive tapenade bursting with Mediterranean flavors. This greek-inspired seafood ready in about 40 minutes pairs divided olive oil, thinly sliced lemon, chopped fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 2, about 1.5 lbs each, cleaned and scaled whole sea bass
- 4 tbsp, divided olive oil
- 2, thinly sliced lemon
- 3 tbsp, chopped fresh oregano
- 4, minced garlic cloves
- 2 tsp salt
- 1 tsp black pepper
- 1 cup pitted Kalamata olives
- 2 tbsp, drained capers
- 2 tbsp, chopped fresh parsley
- 1 tbsp red wine vinegar
Instructions
- Step 1: Preheat oven to 425°F. Pat 2 whole sea bass dry with paper towels. Rub each fish inside and out with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 2 minced garlic cloves, and 1 1/2 tbsp chopped fresh oregano.
- Step 2: Stuff each fish cavity with half the thin lemon slices (1 lemon per fish) and place remaining lemon slices on top of fish skin.
- Step 3: Place fish on a rimmed baking sheet lined with parchment paper and roast for 20-25 minutes until flesh is opaque and flakes easily.
- Step 4: While fish roasts, prepare olive tapenade by pulsing 1 cup pitted Kalamata olives, 2 tbsp drained capers, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, 1 tbsp red wine vinegar, 2 tbsp olive oil, and a pinch of salt and pepper in a food processor until coarsely chopped but spreadable.
- Step 5: Remove fish from oven and drizzle with remaining 2 tbsp olive oil and sprinkle with remaining 1 1/2 tbsp oregano.
- Step 6: Serve roasted sea bass with generous spoonfuls of olive tapenade alongside.
Frequently asked questions
How long does Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade take to make?
Total time is about 40 minutes (15 min prep + 25 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 Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade?
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 divided olive oil from drying out.
Can I substitute ingredients in Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade?
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 Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Oregano Roasted Greek Sea Bass with Olive Tapenade?
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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