Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers
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 (mediterranean) ready in about 25 minutes pairs (6 oz each) sea bass fillets, olive oil, large, thinly sliced 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.
Ingredients
- 4 pieces (6 oz each) sea bass fillets
- 3 tbsp olive oil
- 1 large, thinly sliced lemon
- 1/2 cup, pitted and halved kalamata olives
- 2 tbsp, drained capers
- 3 cloves, thinly sliced garlic
- 1 tbsp, chopped fresh oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers?
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 (6 oz each) sea bass fillets from drying out.
Can I substitute ingredients in Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers?
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 Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers 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 Sheet Pan Mediterranean Sea Bass with Lemon, Olives, and Capers?
Mediterranean 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.
