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+ servings
Mediterranean Sea Bass

Sea Bass with Olives and Cherry Tomatoes

Easy fish dinner with all the wonderful flavours of the Mediterranean.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine French
Servings 2 people


  • 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


  • 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.
Keyword Fish, Olives, Seafood Recipes, Tomatoes
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