Mediterranean sea bass with tomatoes and potatoes

Today is a fish recipe. I don’t eat fish much, but when I walked into WF and found Mediterranean sea bass on offer, I just had to get some.

I cooked it very simply with tomatoes, potatoes and a bit of olives, capers and anchovies to kick up the flavor.

Oh, for the careful reader that was brave enough to look at the eye of the fish in the picture: you are right, that fish is not cooked, but sun was setting and I figured I’d take the picture with natural light and uncooked than cooked and with no light

Mediterranean sea bass with tomatoes and potatoes


  • 1 whole Mediterranean sea bass (~1 to 1.5 lb)
  • 1 lb cherry tomatoes (I used 1 can cherry tomatoes and 1/2 pint fresh yellow cherry tomatoes)
  • 1/2 lb potatoes
  • 1 tbsp capers
  • 1/2 cup oven roasted black olives
  • 10 anchovies filet
  • olive oil
  • salt
  • pepper
  • oregano or other favorite dry herb


  1. Roughly chop the olives, caper and anchovies to a very coarse paste. Use half of it to fill the cavity of your sea bass.
  2. Place the sea bass in an oven dish with the whole tomatoes, diced potatoes and the rest of the olive and anchovies paste. Add 1/4 water if using fresh tomatoes, otherwise the juice of the canned tomatoes should be enough.
  3. Sprinkle with salt, pepper and your favorite herb and drizzle with olive oil.
  4. Bake at 375F for 40-45 minutes or until the fin pulls away easily and the potatoes are tender.

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