From the OPR kitchen
Sea bass baked over tomatoes and olives, served with fluffy couscous.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Sea bass with tomatoes and olives
At home recipes · Date night
Sea bass baked over tomatoes and olives, served with fluffy couscous.
15 min prep · 25 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat oven to 200°C (180°C fan). Put tomatoes, olives, garlic and half the oil in a small baking dish and roast for 10 minutes.
- 2Lay fish over the tomatoes and drizzle with remaining oil and lemon juice. Roast for a further 12–15 minutes. Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 3Cover couscous with boiling stock and stand for 5 minutes, or follow its packet. Fluff with a fork, season with pepper and serve with the fish and tomatoes.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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