Whole roasted sea bass with tomatoes, capers and olives

Sea bass and sea bream are both incredibly versatile and similar in cooking.  You can make the same recipe with either fish if you prefer.

Whole roasted sea bass with tomatoes, capers and olives

Serves 4


  • 1 ½ kg NIREUS whole sea bass, gutted and scaled
  • 2 medium onions, sliced
  • 2 cloves garlic, finely chopped
  • 2 large ripe tomatoes, chopped
  • ½ cup parsley, finely chopped
  • 4 tablespoons olive oil
  • 1 teaspoon dry oregano
  • 130ml (½ cup) dry white wine
  • salt and pepper to taste
  • 100g pitted, sliced olives (optional)
  • 2 tablespoons capers (optional)


1. Preheat oven at 200°C. Place capers and oil in cold water and let them stand for 30’. Drain and reserve. Oil a baking pan with 1 tablespoon olive oil and layer with sliced onions. Rinse fish with water and place on onion layer. Season the fish inside and out with salt and pepper. Mix remaining ingredients and spoon over fish.

2. Cover the pan with aluminum foil and cook in preheated oven for 20’. Remove the foil and cook uncovered for 10’ more.

3. Serve warm. 


Want to make this ahead so you are not rushed at the end? Prepare and place on the baking pan; cover and refrigerate until it's time to cook.

• Accompany this wonderful easy to cook sea bass dish with warm boiled green vegetables sprinkled with lemon juice and olive oil, or a simple green salad.