Dive into a culinary adventure with our tantalizing recipe for Sea Bass with Black Olive Salsa! This Mediterranean delight not only promises a burst of flavors but also a feast for the eyes, making it the perfect dish for impressing guests or enjoying a cozy dinner at home. With just 35 minutes from prep to plate, you can savor the crispy skin of perfectly cooked sea bass topped with a vibrant, zesty salsa that will have your taste buds dancing. Don't miss out on this delectable experience—read on to discover how to create this mouthwatering dish that brings the essence of the Mediterranean right to your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 sea bass fillets
- 2 tablespoons olive oil
- 1/2 cup black olives, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 tablespoon capers
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Instructions
- Remove sea bass fillets from refrigerator 15 minutes before cooking to bring them to room temperature, which ensures even cooking.
- Pat the sea bass fillets dry using paper towels to remove excess moisture, which helps achieve a crispy skin when searing.
- Season both sides of the fillets generously with salt and freshly ground black pepper.
- Prepare the black olive salsa by combining chopped black olives, halved cherry tomatoes, diced red onion, capers, and chopped parsley in a medium bowl. Mix gently and set aside.
- Heat olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
- Place the sea bass fillets skin-side down in the hot skillet. Cook for 3-4 minutes without moving, allowing the skin to become crisp and golden brown.
- Carefully flip the fillets and cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.
- Transfer the cooked sea bass to serving plates and generously top each fillet with the prepared black olive salsa.
- Garnish with additional fresh parsley if desired and serve immediately while the fish is hot and crispy.
Tips
- Room Temperature Matters: Always remove the sea bass fillets from the refrigerator 15 minutes before cooking. This simple step ensures even cooking and prevents the fish from becoming tough.
- Achieve Crispy Skin: Pat the fillets dry with paper towels to remove excess moisture. This helps achieve that coveted crispy skin when searing.
- Season Generously: Don’t skimp on the salt and pepper! Season both sides of the fillets generously for maximum flavor.
- Sautéing Technique: When placing the fillets in the skillet, do so skin-side down and resist the urge to move them around. Letting them cook undisturbed for 3-4 minutes allows the skin to become beautifully crisp and golden.
- Check for Doneness: The sea bass is perfectly cooked when it turns opaque and flakes easily with a fork. Keep an eye on it to avoid overcooking.
- Fresh Salsa: Prepare the black olive salsa while the fish is cooking. This not only saves time but also ensures the salsa remains fresh and vibrant.
- Garnish for Presentation: A sprinkle of fresh parsley on top of the finished dish adds a pop of color and freshness, making it visually appealing.Enjoy your cooking experience and relish every bite of this Mediterranean masterpiece!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 25g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 85mg
