Baked Sea Bass with Black-Olive Sauce

This Mediterranean sea bass recipe works because of a clever bit of staging. The olive oil goes into the baking dish and heats in a hot oven for a full minute before anything else goes in. Then the black olive mixture spreads over that hot oil base, and the fillets go on top skin-side up.

That preheated oil does two things: it starts crisping the olive mixture immediately on contact, and it means the fish is hitting a hot surface rather than a cold dish, which promotes even cooking from the bottom.

The fish bakes skin-side up so the skin firms and the flesh below stays moist, basted occasionally with the pan juices and vegetable stock as it cooks. After 15 minutes, the sea bass is flaky, the olive sauce is fragrant with garlic, oregano, and basil, and the whole thing is ready to plate.

Vegetable stock or dry white wine both work as the basting liquid. White wine adds a brightness and complexity that’s worth it if you have an open bottle.

Kitchen Tips

• Preheat the oil in the dish: One minute in the hot oven before adding anything. This step drives better browning and faster cooking at the base.
• Skin-side up the whole time: This protects the delicate flesh from the direct heat of the dish and keeps the fillet moist.
• Baste occasionally: The fish is only in for 15 minutes, so basting once or twice at the 5-7 minute mark is enough.
• Use Kalamata olives if possible: Their brininess and meatiness creates a richer sauce than standard canned black olives.

Variations

• White wine instead of stock: Deglazes beautifully and adds a bright acidity that cuts the richness of the olives.
• Add capers: A tablespoon of drained capers folded into the olive mixture introduces a sharp, briny punch that’s very Provencal.