Roasted Sea Bass with Cherry Tomatoes, Olives & Basil Oil

Serves: 2 | Prep Time: 10 mins | Cook Time: 20 mins

🌿 Ingredients

For the sea bass:

• 2 whole sea bass, scaled and gutted (or 2 fillets if preferred)

• 250g cherry tomatoes (mixed colours if available), halved

• 75g pitted black olives (Kalamata or similar)

• 2 garlic cloves, thinly sliced

• A few sprigs of thyme

• 2 tbsp extra virgin olive oil

• Sea salt & freshly ground black pepper

• ½ lemon, sliced into thin rounds

For the basil oil:

• Large handful of fresh basil leaves

• 4 tbsp extra virgin olive oil

• ½ garlic clove (optional)

• Pinch of sea salt

🔪 Method

1. Prep the oven tray

Preheat the oven to 200°C (fan 180°C / gas mark 6).
Line a baking tray with parchment or lightly oil it.

Scatter the halved cherry tomatoes, olives, garlic slices and thyme sprigs across the tray. Drizzle with 1 tbsp olive oil and season with salt and pepper.

2. Prepare the fish

Pat the sea bass dry with kitchen paper. If using whole fish, slash the skin lightly in 2–3 places to help it cook evenly.

Rub the fish with the remaining 1 tbsp olive oil and season generously inside and out with salt and pepper. Stuff the cavity (or top if fillets) with lemon slices.

Lay the fish on top of the tomato-olive mix.

3. Roast to perfection

Place the tray in the oven and roast for 18–20 minutes, or until the fish is cooked through (the flesh should be opaque and flake easily with a fork).

4. Make the basil oil

While the fish roasts, blitz the basil, olive oil, garlic (if using), and a pinch of salt in a blender or mini chopper until smooth. Or use a pestle and mortar for a more rustic texture.

5. Serve & drizzle

Carefully transfer the fish to warm plates, spooning the roasted tomatoes and olives around it. Drizzle generously with basil oil.

Serve with new potatoes, crusty bread, or a light green salad.