Introduction
Simple, elegant, and full of Mediterranean flavor, this baked sea bass with potatoes recipe is perfect for a light and healthy main course. Thin-sliced potatoes and onions form a delicious base, infused with olive oil and white wine, while tender sea bass fillets bake to perfection on top. It’s a nutritious dish that’s as impressive as it is easy to prepare.
Why You’ll Love This Recipe
You’ll love this recipe for its fresh ingredients, simple preparation, and restaurant-quality results. It’s naturally gluten-free, heart-healthy, and light, making it ideal for weeknights or entertaining guests. The combination of roasted vegetables and flaky fish delivers comforting flavor without heaviness.
Recipe Origins
This dish is rooted in Mediterranean cuisine, where baked fish and vegetables are a staple. In countries like Spain and Italy, it’s common to bake white fish with potatoes, onions, and herbs, letting the ingredients speak for themselves through slow roasting and simple seasoning.
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
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, cover and bake at 300°F until warmed through. Avoid microwaving to preserve the fish texture. This recipe is best enjoyed fresh.
Serving Suggestions
Serve with a side of sautéed spinach or a green salad with lemon vinaigrette. For a heartier meal, pair it with crusty bread or a Mediterranean chickpea salad. A chilled white wine like Albariño or Sauvignon Blanc works beautifully.
Common Mistakes
Slicing the potatoes too thick: They won’t cook through evenly—aim for thin, even slices.
Overcooking the fish: Sea bass cooks quickly—check doneness at the 25-minute mark.
Skipping the wine: It adds depth of flavor and helps steam the fish gently.
Crowding the dish: Ensure fish fillets lie flat for even cooking.
Recipe Variations
Low-Carb Version: Swap potatoes for thin-sliced zucchini or cauliflower.
Herb Additions: Add thyme, rosemary, or parsley for more aromatic depth.
Citrus Twist: Top with lemon slices before baking for a brighter finish.
Frequently Asked Questions
Can I use frozen fish fillets?
Yes, but thaw them fully and pat dry before cooking.
Can I substitute another white fish?
Absolutely. Try cod, haddock, or halibut.
Do I have to use wine?
You can replace it with fish broth or vegetable stock for a non-alcoholic option.
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 oven to 350°F (180°C).
2- Peel and thinly slice the potatoes and onion into rounds.
3- Place them in a baking dish, drizzle with olive oil, season with salt and pepper, and optionally sprinkle with rosemary.
4- Roast the vegetables for 10 minutes.
5- Meanwhile, season the sea bass fillets with salt and pepper.
6- Remove the dish from the oven and place the fish on top of the vegetables.
7- Pour the white wine over everything and return to the oven.
8- Bake for 25 more minutes until the fish is flaky and the potatoes are tender.
9- Serve immediately with a spoonful of the pan juices.
