Mediterranean Sea Bass with Olives and Tomatoes
Fish & Seafood · Main Course · Martine Bertin-Peterson · Provencal Recipes · TasteThe key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.
Sea Bass or Bar is Loup de mer in French. This fish is common, typically easy to find at a local fishmonger or market stall.
Sea Bass with Olives and Cherry Tomatoes
Ingredients
- 1/2 lb (225 g) Sea Bass Filets or use black bass, red snapper or tilapia filets)
- 1/3 cup kalamata olives or Provencal olives that are not too salty, pitted
- 1 cup cherry tomatoes
- 1/4 cup cilantro chopped plus more for garnish, coriander
- 2 garlic cloves peeled and finely minced
- 1/2 tsp piment d’Espelette
- 2 tbsp olive oil
- 1/2 cup dry white wine
- Cooked Orzo for serving or rice
Instructions
- Pre-heat oven to 250 degrees F (120 C).
- In a large fry pan, heat olive oil. Add fish filets and saute over medium flame, 3 minutes per side or until just slightly underdone.
- Remove fish to an ovenproof dish, reserving oil, and place fish in the preheated oven. The fish will finish cooking while you make the sauce.
- In the same fry pan, add the cherry tomatoes, adding a bit more olive oil if the pan appears dry.
- Cook on medium-low flame until tomatoes begin to burst.
- Add olives, garlic, piment d’Espelette cilantro and white wine and cook until slightly reduced and heated through, being careful not to burn the garlic.
- Once the sauce is done, remove the fish from the oven.
- To serve, place fish filets on top of cooked orzo and spoon sauce over fish, dividing equally among two plates, sprinkle with reserved cilantro.
- Serve with steamed broccoli and a good baguette. A crisp, white wine makes a fine accompaniment.
More Recipes with Mediterranean Flavours
Seared Salmon with Tomato-Shallot Ragoût
Mediterranean Chicken with Tomatoes, Olives and Lemon
Barley Salad with Roasted Tomato and Thyme
Swordfish with Mediterranean-Style Stuffing
Roast Chicken Provencal Style with Local Lemons from Menton
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