Italian-style bass

Italian-style bass

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(6 ratings)


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Cooking time

Prep: 6 mins - 10 mins Cook: 15 mins

Skill level



Serves 6

Try this for a nutritious, full-flavoured meal with the minimum of fuss

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving



  • 750g waxy potatoes, such as Charlotte
  • 6 sea bass fillets, skin on, 175-200g each
  • 250g pack cherry tomatoes
  • handful black Italian olives
  • 4-5 tbsp fish stock (preferably from the chiller cabinet)
  • 4-5 tbsp dry white wine
  • basil, to serve

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  1. Heat oven to 190C/fan 170/gas 5. Slice the potatoes and boil for 6-8 mins until just tender, then drain.
  2. Butter or oil one large or two smaller shallow ovenproof dishes that will fit the fish fillets in one layer (a couple of roasting tins would work well). Scatter the potatoes over the base of the dishes, then halve the tomatoes and scatter on top, along with the olives. Set the fish fillets among the other ingredients then pour over the stock and wine, then season to taste.
  3. Cover the dishes with foil and seal the edges. Bake for 15 mins until the fish is tender. Serve each portion on warm plates and scatter with basil.

Recipe from Good Food magazine, April 2005

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ilikethewayyoumoo's picture

first time I have cooked with sea bass but my partner is a chef so he helped with all the fiddly bits. hubby topped his fillet with tomato pesto (Home made) and said it was delicious. I loved the sea bass with it's wonderful flaky texture and distinct taste. Instead of black olives we used green, I prefere them and it gave lovely salty bursts to the dish. Would definitely eat again. Easy, quick and simple

angela-jersey's picture

Made this on many occasions now and it has always been a big success. I felt the recipe needed more 'juice' so usually add about 200mls of fish stock/200mls of white wine and plenty of fresh chopped herbs (parsley/tarragon/dill/fennel). I also use Jersey Royals and a full jar of olives. Perfect! and so easy to prepare. Pop it in the oven when you sit down to your starters.

ecmasefield's picture
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We've made this many times and always enjoy it. The secret is using really fresh ingredients, spending a bit exttra on really good fish, and buying a proper fish stock from the chiller cabinet (as the reciipe says) as using stock cubes will spoil it.

rahall's picture
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Didnt work for me either tried to add garlic to add flavour. Potato's not cooked and lacked flavour. Fish was nice along with the toms but apart from that a poor recipe.

njhall's picture
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This one really didn't work for me. The veg wasn't completely cooked and the whole thing lacked flavour. I won't be making this again.

trudig's picture
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A very easy 1 pot dish which can be prepared in advance if you're especially hurried.