Braised Sea Bass W Olives Zwt 8
Elevate your seafood dining experience with this flavor-packed Braised Sea Bass with Olives, a Mediterranean-inspired dish that balances tender, flaky fish with a zesty, aromatics-rich sauce. Perfectly seasoned sea bass fillets are pan-seared to a golden crisp before being gently braised in a vibrant mixture of sweet cherry tomatoes, briny kalamata olives, and capers, complemented by fresh thyme, parsley, and hints of lemon zest and juice. A splash of white wine adds depth, while a fish stock base ensures every bite is deliciously savory. This recipe comes together in just 45 minutes, making it an elegant yet approachable dinner option for any occasion. Serve it over rice, alongside crusty bread, or with roasted vegetables, and savor the vibrant interplay of Mediterranean flavors. Keywords: Braised Sea Bass Recipe, Mediterranean Seafood, Sea Bass with Olives, Easy Gourmet Dinner Recipe.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1.5 cups, halved cherry tomatoes
- 0.5 cup white wine
- 0.5 cup fish stock (or chicken stock)
- 0.75 cup, pitted and halved kalamata olives
- 2 tablespoons capers
- 1 teaspoon, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 1 zested and juiced lemon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Pat the sea bass fillets dry with paper towels and season both sides with 0.5 teaspoon of salt and the black pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the sea bass fillets skin-side down and cook for 2-3 minutes until the skin is golden-brown. Flip the fillets and cook for another 2 minutes. Remove the fish and set aside.
In the same pan, add 1 tablespoon of olive oil if needed, then add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cherry tomatoes and fresh thyme. Cook for 5 minutes, gently mashing the tomatoes with a wooden spoon to release their juices.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Then add the fish stock, olives, and capers. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and nestle the sea bass fillets back into the pan, skin-side up. Spoon some of the sauce over the fillets.
Cover the pan with a lid and let the fish braise gently for 8-10 minutes, until it is cooked through and flakes easily with a fork.
Just before serving, stir in the parsley, lemon zest, and lemon juice into the sauce. Adjust seasoning with additional salt or pepper, if needed.
Serve the braised sea bass warm with the olive-tomato sauce spooned over the top. Pair with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 13.3 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 326 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2507 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
