Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted sea bass fillets on a bed of bright lemon slices, briny olives, and capers, delivering a balanced and aromatic Mediterranean meal. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and arrange 1 large thinly sliced lemon evenly across the surface.
  2. Step 2: Place 4 sea bass fillets (6 oz each) skin side down on top of the lemon slices. Drizzle 3 tbsp olive oil evenly over the fish.
  3. Step 3: Scatter 1/2 cup pitted and halved kalamata olives, 2 tbsp drained capers, and 3 thinly sliced garlic cloves around and on top of the fillets.
  4. Step 4: Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped fresh oregano, and 1/4 tsp red pepper flakes (if using) evenly over everything.
  5. Step 5: Roast in the preheated oven for 12-15 minutes until the sea bass is opaque and flakes easily with a fork. Serve hot with pan juices spooned over.

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