Sea bass baked in foil How to make it


Sea bass baked in foil How to make it

Sea bass baked in foil with potatoes, olives, and cherry tomatoes is a simple and quick recipe.

A really tasty Italian second course of baked fish! 

A very easy recipe simple to prepare and very tasty; Perfect if you want fish but don’t want to cook a too demanding recipe!

A simple, fragrant, and tasty fish dish that can also be made by those who are not very expert in the kitchen.

Inside the foil, all the flavor of the sea is enclosed and when it is opened the explosive effect is truly incredible!

Sea bass in foil is also a particularly healthy and nutritious dish.

It is no mystery that cooking in foil is one of the healthiest, as it is fat-free and allows you to keep all the flavor and nutrients of the food.

A lady I met during a trip to Sicily with my sister Giorgia gave me this recipe.

It was a wonderful holiday, we visited beautiful places and above all we ate very well! Sicilian cuisine is excellent and rich in many recipes in which fish is the protagonist.

This recipe has sea bass as its main ingredient, my favorite fish!

Sea bass or sea bass has firm and lean meats and a characteristic and delicate flavor, which makes it a fish product that is perfect to cook in the oven in foil.

Nutritional properties of sea bass:

It is also a lean fish, rich in phosphorus, potassium, and iron, the sea bass or sea bass is a valuable species that lends itself to many preparations.

For this recipe, you can also use sea bream which has a very similar taste to sea bass.

How to choose fresh fish?

It is important that it has a firm and rigid body, adherent scales, red-pink gills, and a protruding eye with a black pupil.

The cooking in foil, simple and light, allows you to keep the cooking juices of the fish inside the foil itself, keeping the meat particularly soft.

It has the double advantage of being very quick in execution and not requiring a container: a sheet of parchment paper for further protection, under the foil, will preserve the plate.

In the recipe that I propose, there are the flavors of Italian cuisine, thanks to the cherry tomatoes and olives.

But you can vary the foil with your favorite aromas, such as lemon and fresh onions.

It is a dish that you can prepare for a Sunday lunch with the family, a romantic dinner or a dinner with friends, in any case it will be a great success!

Sea bass baked in foil with potatoes, olives and cherry tomatoes
Sea bass baked in foil with potatoes, olives and cherry tomatoes

Recipe Difficulty Level: easy Servings: 4


  • 1 Sea Bass (of about 1.5 kg (53 oz))
  • 500 g (17.6 oz) of potatoes
  • 10 cherry tomatoes
  • 50 g (1.7 oz) of olives
  • 1 peace of rosemary
  • 2 garlic cloves
  • Oregano
  • extra virgin Olive oil
  • Salt and black pepper


Clean the fish (eliminating the entrails and the scales) and add salt and pepper. Cut the potatoes into small slices (max 0.5 cm).

Put aluminum foil on a baking tray.

Add a sheet of baking paper.

Layer the potatoes on the foil, place the sea bass on top of the potatoes and then place another layer of potatoes on top of the fish.

Cut the cherry tomatoes (in 4 parts) and add to the fish with the garlic and the olive.

Add salt, black pepper, and a drop of extra virgin olive oil.

Close the aluminum foil and bake in the oven for 45 min (20 min if the fish is small) at 200 C (392 °F).

Open the foil and enjoy your meal. Buon appetito!

If you love fish recipes also try:

-Cuttlefish with peas and tomatoes

Fried Anchovies


To speed up the preparation of the dish we suggest you buy already gutted sea bass, especially if you are not very experienced in cleaning fish.

This way you will only have to get rid of the scales, as indicated in the recipe (if it still has them).

Also, pay attention to the quality of the fish you are buying.

If you decide to buy a farmed sea bass, choose it Italian, as in other countries excessively intensive farming is practiced.

Sea bass, or wild sea bass, is however of superior quality: if possible, therefore, we recommend that you choose wild sea bass for your recipe.

The precise cooking time of sea bass varies according to its weight: to regulate yourself, keep in mind that a 1 kg (35.2 oz) sea bass needs more than 35 minutes of cooking.

For smaller sea bass around 500 g (17.6 oz) (on sale it is easier to find them small than large) about 20 minutes is enough.

In any case, to understand the correct cooking of the fish, there is a little trick: try to detach the central bone. If it comes off easily, it is ready. If it comes off easily, it means it’s cooked.


You can fillet your sea bass before proceeding with the seasoning and cooking (otherwise have them fillet by the fishmonger): the sea bass fillets in foil are undoubtedly more “comfortable” to taste and faster to cook.

If the dish is also intended for children, presenting fillets instead of whole fish will certainly be more convenient.

The sea bass recipe becomes even richer by inserting a diced vegetable of your choice in the foil.

For example, zucchini, potatoes, carrots, and/or cherry tomatoes: in this way, you will get a complete side dish. we especially recommend fragrant fennel and orange salad!

If you prefer, you can season your sea bass baked in foil with other aromatic herbs to taste (sage, rosemary, etc.) and with a few slices of lemon. If you like, you can add a little black pepper to the fish.

Baked sea bream:

Another fish perfect for cooking in foil is sea bream.

Sea bass and sea bream are two similar fish: both can be cooked in many different ways.

They are excellent not only baked in foil but also in a pan or grilled, for example.

The main difference is in the consistency of the meat: those of the sea bream are more compact, while those of the sea bass it is more tender.

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