Mediterranean Sea Bass Fillet
Delicate sea bass topped with briny olives, sun-dried tomatoes, and fresh herbs, finished with a drizzle of olive oil. A light, elegant dish ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fillets (6 oz each) sea bass fillets
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ cup kalamata olives, pitted
- ¼ cup sun-dried tomatoes
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 2 cloves garlic, minced
- ¼ medium red onion, thinly sliced
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- 1
Pat sea bass fillets dry with paper towels and season both sides with sea salt and black pepper.
- 2
Mince garlic and thinly slice red onion. Chop kalamata olives in half and roughly chop sun-dried tomatoes.
- 3
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 4
Gently place sea bass fillets skin-side up in the skillet and cook for 4-5 minutes until golden, then flip and cook 3-4 minutes more until cooked through.
- 5
Transfer fillets to a serving plate and tent loosely with foil.
- 6
In the same skillet, add remaining 1 tbsp olive oil and sauté minced garlic and red onion for 1 minute until fragrant.
- 7
Stir in kalamata olives, sun-dried tomatoes, parsley, and basil; warm through for 1 minute.
- 8
Spoon the warm olive-tomato mixture over the sea bass fillets and finish with a squeeze of fresh lemon juice. Serve immediately.
Tools you’ll need
- 12-inch stainless steel skillet
- paper towels
- chef's knife
- cutting board
- wooden spoon
- tongs
- serving plates
- aluminum foil
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