Sautéed Sea Bass with Mediterranean Sauce
Crispy-skinned sautéed sea bass served with a fresh Mediterranean sauce made with cherry tomatoes, sun-dried tomatoes, olives, Parmesan, and herbs. An easy, quick recipe that comes together in minutes
Crispy-skinned sautéed sea bass served with a fresh Mediterranean sauce made with cherry tomatoes, sun-dried tomatoes, olives, Parmesan, and herbs. An easy, quick recipe that comes together in minutes
Info
Prep Time:
10mCook Time:
5mDifficulty Level:
Ingredients
For the Sea Bass- 4 sea bass fillets, skin on
- Olive oil, as needed
- Salt, to taste
- ⅓ cup (80 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- 5–6 cherry tomatoes, halved
- 4 sun-dried tomatoes, softened and finely chopped
- 1 pinch dried oregano
- 1 garlic clove, mashed
- A small handful of finely chopped parsley
- A small handful of finely chopped basil
- A few pitted olives, sliced
- 2 tablespoons (about 10 g) finely grated Parmesan cheese
- Freshly ground black pepper, to taste
Directions
Pat the sea bass fillets very dry with paper towels.
Drizzle the fillets with a little olive oil and rub it over both sides. Season with salt.
Heat a nonstick pan over medium-high heat.
Once the pan is very hot, place the sea bass fillets in the pan skin-side down. Gently press down on the fillets with a spatula so the skin makes full contact with the surface of the pan. This will help the fillets cook evenly and keep them flat.
Cook for about 3 minutes, until the skin is crisp. Carefully flip the fillets and cook on the other side for less than 2 minutes.
Meanwhile, combine all the Mediterranean sauce ingredients in a bowl and mix well.
Spread the raw Mediterranean sauce in an even layer over a shallow serving platter. Place the sautéed sea bass on top, with the crispy skin facing up.
Serve immediately.
Recipe Tips
The fish is done when the flesh is no longer translucent. For the crispiest skin, make sure the fillets are thoroughly dried before they hit the pan.
