For the Marinade:
¼ cup extra virgin olive oil
2 Tbsp. fresh squeezed lemon juice
½ Tsp. chili flakes
½ Tsp. fine sea salt
fresh ground pepper
2 garlic cloves, smashed and chopped
For the Fish:
4 (6-ounce) sea bass fillets (about 1 ½ inches thick)
1 large lemon, sliced into ¼-inch rounds
2 pints cherry tomatoes
1 cup pitted olives, roughly chopped if large
Fresh herbs for garnish (thyme, parsley and basil are our faves)
Preheat oven to 350 degrees.
Place fish in a small, shallow glass or ceramic baking dish. Whisk marinade ingredients together in a small saucepan. Over medium heat, bring to a low simmer and cook for 3-5 minutes until the mixture is hot. Remove saucepan from heat and allow to infuse and cool for about 10 minutes. Taste and adjust seasoning if needed. Pour the warm marinade over the fish, cover with plastic wrap and marinate in the refrigerator for 1 hour.
Arrange lemon slices flat on a sheet tray. Lift the fish filets out of the marinade, gently shaking off excess marinade, and place fish on top of the lemon slices. Scatter the tomatoes and olives around the pan and drizzle remaining marinade over all ingredients in the pan.
Roast until the fish is just cooked through, about 12-15 minutes. Serve warm with tomatoes and olives and garnish with fresh herbs and an extra fresh squeeze of lemon juice.