Dinner

Baked Seabass with Tomato and Olives

Name: Baked Seabass with Tomato and Olives
Yield: 1 serving
Ingredients: 220 g Seabass fillet; 200 g Potato; 150 g Cherry tomatoes; 25 g Olives; 50 g Onion; 4 sprays Olive oil spray; A squeeze Lemon

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.

Recipe in pictures

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Baked Seabass with Tomato and Olives, plated and ready to serve. — The finished recipe. Baked Seabass with Tomato and Olives

Ingredients 1 to 6 for baked seabass with tomato and olives arranged separately on a dark worktop. — Ingredients 1 to 6. 220 g Seabass fillet (Weighed raw.). 200 g Potato. 150 g Cherry tomatoes. 25 g Olives (Small and salty and 15% fat. Twenty-five grams is about eight.). 50 g Onion. 4 sprays Olive oil spray

Ingredients 7 to 7 for baked seabass with tomato and olives arranged separately on a dark worktop. — Ingredients 7 to 7. A squeeze Lemon

Baked Seabass with Tomato and Olives, preparation step 1: Parboil the potatoes in rounds for eight minutes and drain. — Step 1. Parboil the potatoes in rounds for eight minutes and drain.

Baked Seabass with Tomato and Olives, preparation step 2: Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split. — Step 2. Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split.

The finished baked seabass with tomato and olives. — Step 3. Set the seasoned fish on top and bake for another ten to twelve minutes, then finish with lemon and parsley.

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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

Method

Parboil the potatoes in rounds for eight minutes and drain.
Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split.
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.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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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.