Baked sea bass with tomatoes, olives and capers

This Mediterranean-inspired dish balances the mild taste of sea bass with powerful flavour from the olives and capers.

  • 25 min
Baked sea bass with tomatoes, olives and capers


For the Fish

  • 4 large sea bass fillets (250 g each)
  • 3 tbsp olive oil
  • 180 g tomatoes
  • 2 tsp capers
  • 60 g black olives
  • salt & pepper
  • 1 tbsp Vegeta All-Purpose Seasoning

For the Salad

  • 200 g spinach
  • 200 g cooked or canned white beans
  • 25 ml extra virgin olive oil
  • salt & pepper
  • 50 ml white balsamic vinegar


  1. Wash the fish and pat dry with paper towels. Place the fillets skin down on baking paper on a baking tray (30 x 40 cm). Cover them with olive oil and sprinkle with the Vegeta.
  2. Wash the tomatoes and remove the seeds, wash the capers and wash and de-pit the olives. Finely chop the tomatoes, capers and black olives or blend for a few seconds. Evenly distribute the mixture over the fillets. Place in a preheated oven at 200°C for 15 minutes.
  3. While the fish is in the oven wash the spinach, remove the stalks and finely chop. Add the washed white beans, olive oil, balsamic vinegar, and salt and pepper to taste.
  4. Gently stir and serve with the baked fish.

Chef's tip: If you don’t like fresh spinach boil it for half a minute, drain and then mix with the beans. You can also replace the sea bass with any other white fish.