Simple Oven-Baked Sea Bass

"If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by stacey.najman photo by stacey.najman
photo by Ann P. photo by Ann P.
photo by Chay A. photo by Chay A.
Ready In:




  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

Questions & Replies

  1. Did you possibly leave some ingredients out? The picture above the recipe looks like it has more .... like a tapenade.
  2. What Italian seasoning does this recipe refer to?
  3. What Italian seasoning does this recipe refer to?
  4. How do I print a recipe?
  5. Skin on or skin off? I have filets that have been cleaned and scaled and skin is still on.


  1. The sea bass was amazing. I made this tonight during the big pandemic with frozen filets because that’s all I could find near me. I didn’t have white wine vinegar so I used a champagne vinegar instead and poured it on before applying the rub. It was pronounced by my partner as a restaurant quality meal and one of the best either of us has made this year.
  2. Really, really delicious. I tweaked the recipe just a bit...using only half of the pepper and freshly picked garlic. Also, I poured wine into the dish after the first cooking period as I was adding the parsley. This created a beautiful sauce as the fish juices and wine reduced over the next few minutes....
  3. Scrumdeliocious! My dinner at home felt like a 5 star restaurant. Sea bass is my absolute favorite fish and this recipe rivals some of the best I've ever had. It really was simple, easy and so tasty. I too added white wine to the fish and dish before the rub. I only cooked one fillet, so the amount of seasoning for the rub needed to be adjusted. Fresh parsley for the last 5 minutes and a little lemon at the finish sealed the deal. To complete my carb-free dish, I sautéed fresh spinach and added a half of avacado. I will definitely use the recipe again. For the one reviewer that gave this recipe one star... I don't know what you did, but you couldn't have followed this recipe. This sea bass was splendid! Thanks aMused chef for the recipe!
  4. My new favorite fish recipe. Easy and delicious. I used fresh parsley instead of Italian seasoning, and inexpensive Chardonnay for the wine. Poured the extra liquid over the fish on the serving plate. Served with a Christmas salad with homemade Meyer lemon dressing and fresh sourdough bread- perfect.
  5. Hello from Ukraine! Sorry for my English, but this quick&simple recipe is wonderful! The meat of sea bass, wheach we have just baked with my girl, is very-very tender, non-fat and useful. I used white chardonnay from Chile according to optional recommendations of original recipe. We have just had great dinner! Respect to author of recipe!


  1. This recipe was absolutely fantastic and turned out incredibly well!! I did use the white wine - think it really added moisture and flavor! Going to try it with cod tonight - fingers crossed it's as amazing! Thanks so much for sharing this recipe!!
    • Review photo by stacey.najman
  2. I roasted the Sea Bass on shredded Butternut Squash,added the wine mid way through cooking time. Then added more wine with the parsley plus extra garlic. Placed on top of a Lovely Leg of Steamed King Crab.?? it was crazy good??
  3. Swap out sea bass with Barramundi! You can thank me later.
  4. I actually used fresh wild caught white sea bass. It makes this recipe pop! I wrote up how I caught it here if you're interested in trying it:
  5. Made this and it came out amazing! Tweaks: 1. Used less wine (2 oz) 2. Added an extra two cloves of garlic 3. Added 2 extra tablespoons of olive oil 4. Mixed oil, wine, garlic, salt & pepper as required - but marinated the fish in the mixture for an hour Came out incredible!



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