This easy sea bass with roasted peppers and potatoes is a simple, one pan Mediterranean dish with Spanish flavours. Juicy sea bass, tender potatoes, and sweet peppers make a perfect healthy dinner!
It's a perfect light meal to serve at dinner parties, for date night, Valentine's, a special dinner, or as part of a Mediterranean-themed menu.
An easy one pan dish where you can imagine you're at a summer evening on the Mediterranean coast with fresh fish and roast vegetables...and maybe a glass of chilled white wine!
Tips
- Vegetarian option – replace the sea bass with roasted tofu or halloumi slices.
- Carb-free option – substitute the potatoes with roasted cauliflower or courgettes.
- Herbs and spices – swap out the oregano for thyme or rosemary sprigs, if you prefer. Try adding a sprinkle of chilli flakes to the vegetables for added extra heat.
- This easy sea bass with roasted peppers and potatoes recipe is easily adapted if you’re cooking for 2 people. (I originally made the recipe for 4 when we had friends round. The photos are when I remade it (tweaking the recipe a bit) for the 2 of us, using a medium roasting tin.)
Frequently Asked Questions
Yes - other firm, flaky fish like cod, snapper, or haddock work well. Slightly oily fish such as bream or trout will also work well. Adjust the cooking time based on the thickness of the fillets.
The vegetables can be roasted ahead of time and reheated in the oven. However, it’s best to cook the sea bass just before serving to maintain its texture and flavour.
Waxy potatoes like Charlotte, Jersey Royal, Yukon Gold or baby potatoes are ideal as they hold their shape well during roasting.
Ensure the skin is dry before cooking and cook it skin-side down first in a hot pan with a little oil if pan-searing. If roasting, pat the skin dry and brush it with olive oil.
Yes - but ensure it is fully thawed and patted dry before cooking to avoid excess moisture.
Serve with a fresh green salad, or some crusty bread.
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HOW TO MAKE THIS EASY SEA BASS WITH ROASTED PEPPERS AND POTATOES
Ingredients
- a good pinch of saffron strands
- 2 tbsp hot water
- 90ml olive oil, plus extra for the sea bass
- 1 tsp hot smoked pimenton, or smoked paprika
- 1 tsp fine sea salt, plus extra for the sea bass
- 0.5 tsp freshly ground black pepper, plus extra for the sea bass
- 3 large red peppers, each one deseeded and cut into 8 chunks
- 800g waxy potatoes (eg: Charlotte or Jersey Royals), cut into 1cm slices
- 3 large vine tomatoes, cut into sixths
- 50g anchovy fillets in oil, drained
- 150ml chicken stock
- 8 garlic cloves, each sliced into 3 pieces
- 8 small sprigs of oregano, plus extra leaves to garnish
- 4 sea bass fillets, each weighing approx. 125g
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Soak the saffron in 2 tablespoons of hot water.
- Mix the olive oil with the hot smoked pimenton or smoked paprika, along with the salt and pepper in a small dish.
- Put the red pepper pieces in a bowl and pour over 2 tbsp of the seasoned olive oil, stir to coat well.
- Put the potatoes and tomatoes in another bowl and pour over the rest of the seasoned oil, stir to coat well.
- Arrange the seasoned potatoes and tomatoes down the centre of a large roasting tin to form a bed for the fish, leaving plenty of room on either side for the peppers. Scatter the seasoned peppers along each side of the potatoes and tomatoes.
- Place the anchovy fillets over the potatoes and tomatoes, then pour over the saffron water and chicken stock. Sprinkle over the garlic and oregano sprigs, then bake in the oven for 45 minutes.
- With about 15 minutes to go until the end of the time that the vegetables are baking, take the sea bass fillets out of the fridge and pat them dry with kitchen roll and score the skin: using a sharp knife, score the fish skin on each fillet by making 5 or 6 cuts to the point where you can just see the flesh.
- Just before the fish goes in the oven, brush both sides of the fillets with olive oil and season with salt and freshly ground black pepper. Place the fillets, skin side up on top of the vegetables. Return the dish to the oven and bake for a further 8 minutes until the fish is cooked through. Garnish with extra oregano leaves and serve.
Serving Suggestions
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Easy Sea Bass with Roasted Peppers and Potatoes
Ingredients
- a good pinch of saffron strands
- 2 tbsp hot water
- 90 ml (6 tbsp) olive oil plus extra for the sea bass
- 1 tsp hot smoked pimenton or smoked paprika
- 1 tsp fine sea salt plus extra for the sea bass
- 0.5 tsp freshly ground black pepper plus extra for the sea bass
- 3 large red peppers each one deseeded and cut into 8 chunks
- 800 g (1.8 lb) waxy potatoes (eg: Charlotte or Jersey Royals) cut into 1cm slices
- 3 large vine tomatoes cut into sixths
- 50 g (1.8 oz) anchovy fillets in oil drained
- 150 ml (½ cup) chicken stock
- 8 garlic cloves each sliced into 3 pieces
- 8 small sprigs of oregano plus extra leaves to garnish
- 4 sea bass fillets each weighing approx. 125g
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Soak the saffron in 2 tablespoons of hot water.
- Mix the olive oil with the hot smoked pimenton or smoked paprika, along with the salt and pepper in a small dish.
- Put the red pepper pieces in a bowl and pour over 2 tbsp of the seasoned olive oil, stir to coat well.
- Put the potatoes and tomatoes in another bowl and pour over the rest of the seasoned oil, stir to coat well.
- Arrange the seasoned potatoes and tomatoes down the centre of a large roasting tin to form a bed for the fish, leaving plenty of room on either side for the peppers. Scatter the seasoned peppers along each side of the potatoes and tomatoes.
- Place the anchovy fillets over the potatoes and tomatoes, then pour over the saffron water and chicken stock. Sprinkle over the garlic and oregano sprigs, then bake in the oven for 45 minutes.
- With about 15 minutes to go until the end of the time that the vegetables are baking, take the sea bass fillets out of the fridge and pat them dry with kitchen roll and score the skin: using a sharp knife, score the fish skin on each fillet by making 5 or 6 cuts to the point where you can just see the flesh.
- Just before the fish goes in the oven, brush both sides of the fillets with olive oil and season with salt and freshly ground black pepper. Place the fillets, skin side up on top of the vegetables. Return the dish to the oven and bake for a further 8 minutes until the fish is cooked through. Garnish with extra oregano leaves and serve.
Notes
- Vegetarian option – replace the sea bass with roasted tofu or halloumi slices.
- Carb-free option – substitute the potatoes with roasted cauliflower or courgettes.
- Herbs and spices – swap out the oregano for thyme or rosemary sprigs, if you prefer. Try adding a sprinkle of chilli flakes to the vegetables for added extra heat.
- This easy sea bass with roasted peppers and potatoes recipe is easily adapted if you’re cooking for 2 people. (I originally made the recipe for 4 when we had friends round. The photos are when I remade it (tweaking the recipe a bit) for the 2 of us, using a medium roasting tin.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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