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Dinner

Baked Seabass with Tomato and Olives

Seabass baked in a puttanesca-style sauce with potatoes. 46 g of protein.

Calories
462kcal
Protein
47g
Fat
10g
Carbs
47g

Per serving, makes 1. Published 29 August 2026.

Allergens

  • Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Seabass fillet220 g

    Weighed raw.

  • Potato200 g
  • Cherry tomatoes150 g
  • Olives25 g

    Small and salty and 15% fat. Twenty-five grams is about eight.

  • Onion50 g
  • Olive oil spray4 sprays
  • LemonA squeeze

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Method

  1. Parboil the potatoes in rounds for eight minutes and drain.

  2. Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split.

  3. Set the seasoned fish on top and bake for another ten to twelve minutes, then finish with lemon and parsley.

Worth knowing

  • The olives and the tomato liquid are the sauce. Nothing else is needed and nothing is poured over.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.