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A rbaked whole sea bass on a gray plate, surrounded by garnishes of fresh rosemary, lime slices, cherry tomatoes, olives, parsley, and a pickle.

Baked Sea Bass with Fennel, Orange, and Olives in White Vinaigrette Sauce

Baked Sea Bass with Fennel, Orange, and Olives in White Vinaigrette Sauce is a light, Mediterranean-inspired dish that combines tender, flaky sea bass with the refreshing flavors of citrus, briny olives, and aromatic fennel.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean
Calories: 325
Ingredients Method

Ingredients
  

  • 4 sea bass fillets or whole sea bass, cleaned
  • 1 fennel bulb thinly sliced
  • 2 oranges thinly sliced
  • 1/4 cup Kalamata or Castelvetrano olives pitted and halved
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 clove garlic minced
  • Fresh parsley for garnish

Method
 

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Prepare the Sea Bass: Season the sea bass fillets with salt and pepper. Drizzle with olive oil and set aside.
  3. Arrange the Fennel and Oranges: In a baking dish, arrange the fennel slices and orange slices in a single layer. Place the sea bass fillets on top, then scatter the olives around the dish.
  4. Bake the Sea Bass: Drizzle the dish with olive oil and bake for 15-20 minutes, or until the sea bass is tender and flakes easily with a fork.
  5. Make the Vinaigrette: In a small bowl, whisk together the lemon juice, white wine vinegar, garlic, and olive oil. Season with salt and pepper to taste.
  6. Serve and Garnish: Drizzle the vinaigrette over the baked sea bass and garnish with fresh parsley. Serve immediately.