Mediterranean Sea Bass – Lodge Cast Iron

Ingredients

• 2 tablespoons olive oil, plus more for drizzling
• 1 small yellow onion, thinly sliced
• 1, 14.5 ounce can whole tomatoes, cut into ½-inch chunks, with juice reserved
• 6 tablespoons pitted Kalamata olives, quartered and divided
• 6 tablespoons feta, crumbled and divided
• 3 tablespoons dill, chopped and divided
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest, divided
• 10 ounces sea bass, cut into 2-inch pieces
• Salt and freshly ground black pepper to taste
• Baguette for serving