Simple Sheet Pan Sea Bass

Simple Sheet Pan Sea Bass fish recipe pescatarian delicious best meal dinner

This Simple Sheet Pan Sea Bass is one of our favorite easy yet elevated meals that can be cooked up in no time! It’s so simple and the flavors developed in just a short time are out of this world! It’s buttery, flaky, and bright. This time we used sea bass but any white fish works, just adjust bake time based on thickness. We also served it with some quinoa and asparagus. Enjoy!

Check out this video of how I put the Simple Sheet Pan Sea Bass together. For another delicious fish dish, check out my Buttery Lemon Pepper Fish recipe.

What You'll Need:

+ 4 filets sea bass (or fish of choice – just be sure to adjust bake time based on thickness)

+ Favorite fish seasoning (I used a combo of John Henry’s, traditional fish seasoning, salt & pepper)

+ 10 mini sweet peppers, sliced

+ 1 cup cherry tomatoes, halved

+ 1 small yellow onion, thinly sliced (or half of a large onion)

+ 2 lemons, sliced into rounds + wedges for serving

+ Fresh thyme sprigs

+ 1/4 cup EVOO

+ Salt & pepper


1. Preheat oven to 425 degrees.

2. Pat fish dry and season generously.

3. In a large bowl, combine tomatoes, peppers, onions, olive oil, salt and pepper.

4. Pour the mixture into a baking pan and lay fish filets overtop, making sure they’re laying as flat as possible.

5. Top the filets with lemon rounds and thyme sprigs (adding more sprigs around the baking pan).

6. Bake for approximately 15-20 minutes depending on preference. We baked ours for 18. Adjust bake time based on thickness of fish and enjoy!

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