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December 14, 2022 2 min read

Even during the colder fall and winter months, sometimes you want something a little lighter. This baked sea bass is hearty and flavorful without being too heavy. The sea bass is buttery and flaky, but the recipe can be customized for your favorite fish. It’s packed with flavor from the herbs, citrus and olives. 

The Perpétue 4 piece set is not only classic and stylish on the table, but also functional. 

Lemon and Dill Baked Sea bass with Roasted Sweet Peppers and Olives

Mike Kubiesa Recipe


  • 1 lb sea bass filet (or halibut)
  • 1 lemon, sliced 
  • ½ lemon, juiced and zested 
  • 4 Tbsp dill sprigs, divided 
  • 2 tsp tarragon leaves, divided  
  • 8-10 mini sweet peppers 
  • 1 medium shallot, sliced 
  • ½ cup pitted green olives, sliced 
  • 1 tsp raw honey 
  • Extra virgin olive oil 
  • Salt and pepper  


Preheat oven to 400 degrees. Place fish filet on a small oiled or parchment lined sheet tray and season with salt and pepper. Drizzle olive oil over the top and place half of the dill sprigs on top of fish, along with the sliced lemon. Bake the fish for 10-15 minutes or until flaking apart. Remove and let rest for 10 minutes.

Using a small sauté pan over medium heat, add olive oil and sauté mini sweet peppers with sliced shallots. Season with salt and pepper, add olives and remove from heat (about 8-10 minutes.) 

Over the warm peppers and olives add extra virgin olive oil, lemon zest, lemon juice, raw honey, dill and tarragon. Toss until well combined and serve with the baked sea bass. Spoon over extra juices and garnish with fresh tarragon. 

Mike Kubiesa Lemon Dill RecipeMike Kubiesa Lemon Dill Recipe

Perpétue Flatware Set

Perpétue flatware set

Perpétue Steak Knife

Perpétue Steak Knife

Perpétue Table Fork

Perpétue Table Fork

Recipe courtesy of Chef Mike, a private chef based in Chicago, Illinois, and the Opinel Culinary Ambassador. Along with seasonally focused recipes, Chef Mike will spend the next few months offering up tips and tricks for cooking at home and outside with Opinel. See more recipes from Chef Mike here.

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