Sea Bass with Tomato and Black Olive Salsa
Easy fish dinner with all the wonderful flavours of the Mediterranean!

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Sea Bass with Tomato and Black Olive Salsa

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Ingredients

Adjust Servings:
4 Sea Bass Fillets
3 tablespoons Lemon Juice
1/4 cup Olive Oil
1 cup Kalamata Olives pitted, chopped
halved Cherry Tomatoes 1 cup
2 tablespoons Basil chopped
2 tablespoons Dill chopped
1 teaspoon Red Chile
Salt
Ground Pepper
Cuisine:

The Mediterranean-style salsa on the fish—a mix of olives, tomatoes, basil and lemon juice—would be equally delicious on its own as a salad.

  • 35 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

To make the black olive salsa, combine the tomatoes, olives, red chile, dill and basil in a small bowl, then season to taste and set aside.

2
Done

Rub sea bass with 2 tbsp lemon juice and olive oil, then season with salt and pepper and leave it for 20 minutes.

3
Done

In a large nonstick skillet, heat 1 tbsp olive oil until simmer. Pat fish dry and put it in skillet, skin side down. Cook the fish over high heat until skin is browned, about 4 minutes and cook the other side.

4
Done

To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with basil.

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