10 Foolproof Baked Sea Bass Recipes That Actually Turn Out Perfect

Sea bass has this amazing way of making you look like a total kitchen pro with barely any effort. Seriously, it’s one of those fish that’s almost impossible to mess up.

I used to think fancy fish dinners were strictly restaurant territory. Then I baked my first sea bass and realized I’d been intimidating myself for no reason. These recipes are crazy simple and taste like you spent hours cooking.

1. Classic Oven Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• Fresh chives for garnish
• Broccolini or asparagus for serving

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Pat those fillets completely dry with paper towels. This is honestly the secret to getting that gorgeous golden color you see in restaurants. Wet fish just steams in the oven and never gets that nice finish.

Step 2: Drizzle the olive oil over both fillets and rub it in with your hands.

Season generously with salt, pepper, and garlic powder on both sides. Don’t be shy here. Fish needs more seasoning than you think because it’s so mild.

I learned this the hard way after making bland fish for like three months straight. Now I season like I mean it.

Step 3: Place the fillets on your prepared baking sheet skin side down.

Bake for 12 to 15 minutes depending on thickness. You’re looking for the flesh to turn opaque and flake easily with a fork. If your fillets are on the thinner side, start checking at 10 minutes. Nobody wants overcooked fish.

Step 4: Let the fish rest for 2 minutes after pulling it from the oven.

Garnish with fresh chives and serve immediately with your favorite green veggies. I usually do broccolini because it cooks in the same amount of time if you throw it on the pan.

Honestly, this is my favorite part. The fish stays juicy and everything comes together at once.

2. Lemon Garlic Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons butter, melted
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• Lemon slices for topping

Instructions:

Step 1: Preheat your oven to 375°F and grab a baking dish.

Mix the melted butter, minced garlic, lemon juice, salt, pepper, and thyme in a small bowl. Smells amazing already, right?

This is where it gets good. That garlic butter situation is about to make your whole kitchen smell incredible.

Step 2: Place the sea bass fillets in your baking dish and pour the garlic butter mixture over them.

Make sure you spoon some of that garlic on top of each fillet. Use your hands or a brush to really coat them. Don’t let all that flavor pool at the bottom of the pan.

Step 3: Top each fillet with 2 to 3 lemon slices and pop the dish in the oven.

Bake for 15 to 18 minutes until the fish flakes easily. The lemon slices get slightly caramelized and look so pretty. Plus they add even more citrus flavor as they bake.

Quick check: if the thickest part of the fillet is opaque, you’re done.

Step 4: Spoon the pan juices over the fish before serving.

Trust me on this. Those buttery, garlicky, lemony juices are liquid gold. I usually serve this with rice or mashed potatoes so nothing goes to waste.

Literally the easiest fancy dinner you’ll ever make.

3. Mediterranean Style Baked Sea Bass

Ingredients:

• 1 whole sea bass (about 1.5 lbs), cleaned
• 3 tablespoons olive oil
• 1 lemon, sliced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 400°F and line a large baking sheet with foil.

Place the whole sea bass on the sheet and drizzle 2 tablespoons of olive oil over it, inside and out. Season the cavity and outside with salt, pepper, and oregano.

Stuff a few lemon slices inside the fish. This keeps it moist and adds flavor from the inside out. Pretty smart, right?

Step 2: Scatter the cherry tomatoes, olives, and garlic slices all around the fish on the baking sheet.

Drizzle everything with the remaining tablespoon of olive oil. The vegetables are going to roast alongside the fish and get all sweet and jammy.

I sometimes add sliced bell peppers too if I have them. Totally works.

Step 3: Bake for 25 to 30 minutes until the fish is cooked through.

You’ll know it’s done when the flesh is opaque and flakes away from the bone easily. The skin should look crispy and the tomatoes will be bursting.

Pause here and just admire how good this looks. Seriously, it’s stunning.

Step 4: Transfer everything to a serving platter and garnish with fresh parsley.

Serve family style and let everyone dig in. The vegetables are basically a built in side dish, so you’re done. That’s it.

This is my go to when I want to impress someone without actually stressing.

4. Herb Crusted Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 425°F and lightly grease a baking dish.

In a bowl, combine the panko, Parmesan, parsley, thyme, garlic powder, salt, and pepper. Drizzle in the olive oil and mix until the breadcrumbs are evenly coated.

This is my favorite part. The mixture should look like wet sand and smell absolutely incredible.

Step 2: Pat the sea bass fillets dry and place them in the baking dish.

Press the herb breadcrumb mixture firmly onto the top of each fillet. Really pack it on there so it stays put during baking.

Too thick? That’s basically impossible with this recipe. The more crust, the better.

Step 3: Bake for 12 to 15 minutes until the crust is golden brown and the fish flakes easily.

The crust gets this amazing crunch while the fish stays tender underneath. If you want it extra crispy, turn on the broiler for the last 2 minutes.

Just don’t walk away when you do this. I burned mine once and had to start over. Learn from my mistakes.

Step 4: Let it rest for a minute, then serve with roasted veggies or a simple salad.

The contrast between the crunchy topping and flaky fish is unreal. My family requests this one constantly.

Honestly, easiest way to make fish feel special.

5. Garlic Butter Baked Sea Bass

Ingredients:

• 4 small sea bass fillets (4 oz each)
• 4 tablespoons butter, softened
• 4 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetables for serving (carrots, tomatoes, etc.)

Instructions:

Step 1: Preheat your oven to 400°F and prepare a baking dish or parchment lined sheet.

In a small bowl, mix the softened butter with minced garlic, parsley, lemon zest, salt, and pepper until well combined. This garlic butter is about to change your life.

You can make this ahead and keep it in the fridge. It’s good on literally everything.

Step 2: Pat the sea bass fillets dry and place them in your baking dish.

Spread a generous tablespoon of the garlic butter on top of each fillet. Use the back of a spoon to really coat them evenly.

Wondering if you can skip this? You can, but why would you? This is the whole point.

Step 3: Bake for 10 to 12 minutes until the fish is opaque and flakes easily.

The butter will melt and create this incredible sauce at the bottom of the pan. The garlic gets fragrant and slightly toasted.

Quick check: insert a fork into the thickest part. If it flakes, you’re golden.

Step 4: Spoon the melted garlic butter from the pan over each fillet before serving.

Serve with roasted vegetables or over rice to soak up all that buttery goodness. I make this every Sunday because it’s just that good.

Trust the process. This one never disappoints.

6. Parmesan Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment.

Combine the panko, Parmesan, parsley, garlic powder, paprika, salt, and pepper in a shallow dish. Drizzle in the olive oil and mix until everything is evenly moistened.

The Parmesan makes the crust extra savory and adds this nutty flavor. So good.

Step 2: Pat the sea bass fillets completely dry with paper towels.

Press each fillet firmly into the breadcrumb mixture, coating the top side generously. You want a thick, even layer that covers the whole surface.

Only have regular breadcrumbs? That works. The texture won’t be quite as crispy but it’s still delicious.

Step 3: Place the crusted fillets on your prepared baking sheet and bake for 15 to 18 minutes.

The crust should be deeply golden and crispy, and the fish should flake easily when tested with a fork. If the crust isn’t as golden as you want, switch to broil for 1 to 2 minutes.

Okay, now the fun part. Watch it closely under the broiler because it goes from perfect to burned fast.

Step 4: Let the fish rest for 2 minutes before serving.

The crust will set slightly and become even crunchier. Serve with lemon wedges and your favorite sides.

This happens to everyone: the first time you make it, you’ll wish you made more. Double the recipe next time.

7. Honey Mustard Baked Sea Bass

Ingredients:

• 1 whole sea bass (about 1.5 lbs), cleaned
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh dill for garnish

Instructions:

Step 1: Preheat your oven to 375°F and line a baking dish with parchment paper.

Whisk together the Dijon mustard, honey, olive oil, lemon juice, salt, and pepper in a small bowl until smooth. This sauce is sweet, tangy, and so easy.

Taste it if you want. You might need to adjust the honey or mustard depending on your preference.

Step 2: Pat the whole sea bass dry inside and out.

Brush the honey mustard mixture all over the fish, making sure to get it inside the cavity and on both sides. Use all of it. Don’t be stingy.

The sauce caramelizes in the oven and creates this incredible glaze. Yep, that’s it.

Step 3: Place the fish in the baking dish and bake for 25 to 30 minutes.

The fish is done when it flakes easily and the glaze looks sticky and golden. The skin might crisp up a little, which is a bonus.

Not sure when it’s done? Look for the flesh to turn from translucent to opaque white. That’s your sign.

Step 4: Transfer to a serving platter and garnish with fresh dill.

Let it rest for a few minutes before serving. The glaze will thicken slightly as it cools. Serve with roasted potatoes or a green salad.

I learned this from my mom, and now I make it all the time. So simple, so flavorful.

8. Panko Crusted Crispy Sea Bass

Ingredients:

• 4 small sea bass fillets (4 oz each)
• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 425°F and grease a baking sheet lightly.

Combine the panko, Parmesan, parsley, garlic powder, paprika, salt, and pepper in a shallow dish. Pour in the olive oil and toss everything together until the crumbs are coated.

The higher oven temp is key here. It makes the panko extra crispy and golden.

Step 2: Pat the sea bass fillets dry with paper towels.

Press the top of each fillet into the panko mixture, packing it down so it sticks. You want a generous, even coating on top.

Looks messy right now, trust the process. It’ll crisp up beautifully in the oven.

Step 3: Place the fillets on the prepared baking sheet and bake for 12 to 14 minutes.

The crust should be deep golden brown and crunchy, and the fish should flake easily with a fork. If you want even more crispiness, broil for 1 minute at the end.

Hold on. Check the color before you broil. If it’s already golden, you don’t need to.

Step 4: Remove from the oven and let rest for 2 minutes.

Serve immediately with lemon wedges and your choice of sides. The contrast between the super crispy crust and tender fish is what makes this recipe perfect.

You’ll love this. It’s basically foolproof and tastes like it came from a fancy restaurant.

9. Honey Soy Glazed Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 baby bok choy, halved
• 4 asparagus spears
• 1 red chili, sliced (optional)
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Mix the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. Whisk it until the honey dissolves completely. This is your glaze and it smells amazing already.

Taste it real quick. Too salty? Add a bit more honey. Too sweet? Splash in more soy sauce. You’re basically making it yours.

Step 2: Pat the sea bass fillets completely dry with paper towels. This matters more than you think.

Wet fish won’t get that nice surface when it bakes. Just dab both sides until they’re not slippery anymore. Season lightly with salt and pepper on both sides.

Brush each fillet with sesame oil. This adds flavor and helps everything cook evenly. Don’t skip this part.

Step 3: Place the bok choy and asparagus on the baking sheet first. Drizzle them with a little sesame oil and season with salt.

Nestle the sea bass fillets right on top of the vegetables. The veggies will steam underneath and the fish stays moist. Honestly, this is my favorite part because everything cooks together.

Pour half of the glaze over the fish. Save the other half for later. You’ll see why.

Step 4: Bake for 12 to 15 minutes depending on how thick your fillets are. The fish is done when it flakes easily with a fork.

Check it at 12 minutes. Insert a fork into the thickest part and twist gently. If it separates into flakes, you’re good. Still looks translucent? Give it another 2 minutes.

Step 5: While the fish bakes, pour the remaining glaze into a small saucepan. Simmer it over medium heat for about 3 minutes until it thickens slightly.

This makes it extra sticky and concentrated. Stir it occasionally so it doesn’t burn. You’ll know it’s ready when it coats the back of a spoon.

Step 6: Take the fish out and drizzle that thickened glaze all over the top. Sprinkle with sliced chili and green onions.

The presentation looks restaurant quality but you literally just baked fish on a sheet pan. Serve it right away while everything is hot. Trust me on this.

10. Cajun Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 cups mashed potatoes (prepared)
• 1 bunch broccolini
• 1 lemon, cut into wedges
• Fresh thyme for garnish
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 425°F. Higher heat here because we want that spice crust.

Mix the Cajun seasoning, smoked paprika, garlic powder, and onion powder in a small bowl. This is your spice blend and it’s going to give you that crispy top.

Combine the olive oil and melted butter in another small bowl. The butter adds richness that olive oil alone can’t give you.

Step 2: Pat the sea bass fillets dry really well. Moisture is the enemy of crispy seasoning.

Brush both sides of each fillet with the oil and butter mixture. Make sure you coat them completely because this helps the spices stick.

Sprinkle the Cajun spice blend generously over the top of each fillet. Press it gently into the fish with your fingers so it doesn’t fall off during baking. Don’t be shy with the seasoning.

Step 3: Place the fillets on a baking sheet lined with foil or parchment. Space them apart so air circulates.

Arrange the broccolini around the fish. Drizzle the broccolini with a little olive oil and season with salt and pepper. Everything roasts together which saves you time and dishes.

Bake for 10 to 12 minutes. The fish should be opaque and flake easily. The seasoning will look dark and crusty but that’s exactly what you want.

Step 4: While the fish bakes, warm up your mashed potatoes if they’re not fresh. I use store bought sometimes and nobody knows.

Check the broccolini at the same time you check the fish. It should be tender with slightly crispy edges. If it needs more time, pull the fish out and let the broccolini go another minute or two.

Step 5: Plate your mashed potatoes first as the base. This is restaurant style plating and it looks so good.

Place the sea bass fillet right on top of the mashed potatoes. Arrange the broccolini on the side. Drizzle any pan juices over everything.

Add a lemon wedge and a sprig of fresh thyme. Squeeze that lemon over the fish right before you eat it. The acidity cuts through the richness perfectly.

Final Thoughts

There you have it. Eight ways to bake sea bass that actually work every single time. Pick one, try it tonight, and let me know which one becomes your favorite. I’m betting you’ll end up making these on repeat. Drop a comment and tell me how it turned out!