Baked Wild Alaskan Black Bass Recipe with Olives, Tomatoes, Capers

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Have you ever made a dish you loved so much, you made it all over again the next night? That’s exactly what happened with this Wild Alaskan Black Bass, baked with olive oil, green pepper, olives and cherry tomatoes.

I added in sautéed yellow squash and the colors, flavors and textures mingled together just right to make that perfect bite.

Every month I get a box of wild Alaskan fish in collaboration with SitkaShares. If you remember, I made these fish tacos with their wild cod. It comes packed in freezer bags and dry ice to leave your fish with so it remains frozen for hours, even in the summer. They always let me know the day it is being delivered so I can make sure to be ready for it.

It’s the best fish I can get my hands on. You can even meet their fishermen. 

What does wild Alaskan black bass taste like?

Black bass are whitefish fillets that may resemble a cross between a snapper and a branzini. Their small, delicate flakes and mild flesh make them perfect for baking, roasting, or sautéing. They bake in the oven beautifully and quickly, and don’t fall apart like baked sole. That makes this fish perfect for roasting with tomatoes and olives.

I am in an instagram partnership with Sitka Shares, but under no obligation to write this blog post. I’m sharing this because I am truly just that excited about their product.

How to Defrost Frozen Fish

The fish comes packed in plastic. I simply submerge in cold water for about 15 to 20 minutes. You could place from freezer to refrigerator in the morning,  and it will be ready for you at dinner time.

How To Make Wild Alaskan Black Bass

This is one of the easiest recipes you will ever make and the payoff is big. Of course, this is healthy, but it feels much more decadent. I pat dry, salt, and place in baking dish. I cut my cherry tomatoes in half (you can keep them whole) add in tiny slivers of green or red peppers (because I had them from the farm), add olives, capers and lemon. You can skip the peppers if you desire.  Drizzle olive oil. Bake for about 17 minutes at 375 degrees F. If you want to, you can add in a large dice of yellow squash before baking. I did that the second time I made the dish. I also added fresh oregano. You can use any herbs you have on hand. I also sprinkled some red chili flakes for that little extra heat.

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Here are the reasons Sitka Salmon Shares is worth joining.

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually, flash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom

retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered direct to your door, with recipes, newsletters, and more.

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

How You Can Get Wild Alaskan Seafood

I have received a few boxes of fish in exchange for instagram posts and they are packed perfectly. Fish remains frozen, and you are notified in advance of delivery. This is such a joyful way to eat responsibly.

Special Promotional Savings for My Readers

Go to Sitka Salmon Shares to order.

$25 off first share. Use Code: SpinachTiger19. 

I do hope you make this dish. I promise you it’s delicious and when you do, tag me on instagram #spinachtiger. If you love this recipe, please give it five stars, as that means a lot to me. Feel free to email me any questions you may have.

See this dish using wild cod from Sitka Salmon Shares

Wild Cod Fish Tacos

Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.

If you love this recipe, please give it five stars. It means a lot. xoxo

More Seafood Dishes from Spinach Tiger

Roasted Red Snapper with Pistachio Pesto

Pan Seared Salmon Tacos

Cod Fish Tacos

Print Recipe

5 from 7 votes

Baked Wild Alaskan Black Bass with Olive, Tomatoes, Capers

Italian baked Wild Alaskan Black Bass with vegetables, lemon, olives, capers.

Prep Time10 minutes mins

Cook Time17 minutes mins

Total Time27 minutes mins

Course: Entree

Cuisine: Italian

Servings: 2

Author: Angela Roberts

Ingredients

• 1 pound Wild Alaskan Black Bass
• salt and pepper
• 1 bell pepper seeded, cut into thin strips (optional)
• 10 large cherry tomatoes or grape tomatoes
• 1 or more tablespoons olive oil
• 1 tablespoon capers
• 1/2 lemon cut into slices
• 1/3 cup kalamata olives or your favorite olive
• 1/2 teaspoon red chili flakes optional

Instructions

• Defrost fish. Pat dry. Sprinkle with salt and pepper.
• Preheat oven to 375 F.
• Drizzle small amount of olive oil in bottom of baking dish.
• Place fish and vegetables in baking dish.
• Drizzle with more olive oil.
• Add lemon slices on fish.
• Sprinkle red chili flakes on veggies.
• Bake for 17 minutes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo