Bass Steaks With Tomatoes and Black Olives Recipe

Name: Bass Steaks With Tomatoes and Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe tomato, cored and quartered; 1/2 cup white wine; 1 teaspoon grated lemon zested; 1/2 teaspoon salt, plus more to taste; 8 1-inch-thick bass steaks (about 2 ounces each); 1/4 cup chopped tomatoes; 1 tablespoon pitted and chopped imported black olives; 1 teaspoon chopped fresh rosemary; Salt to taste; Freshly ground pepper to taste; 1 teaspoon chopped fresh chives

Servings: persons

1 large ripe tomato, cored and quartered
1/2 cup white wine
1 teaspoon grated lemon zested
1/2 teaspoon salt, plus more to taste
8 1-inch-thick bass steaks (about 2 ounces each)
1/4 cup chopped tomatoes
1 tablespoon pitted and chopped imported black olives
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper to taste
1 teaspoon chopped fresh chives

1
Place the quartered tomato in a food processor and process until finely chopped.
2
Press the mixture through a fine sieve.
3
Discard the pulp.
4
You should have about 1/2 cup of the tomato liquid.
5
Place the tomato liquid, wine, lemon zest and 1/2 teaspoon salt in a nonreactive saucepan and bring to a boil over medium heat.
6
Lower heat to a simmer.
7
Add the bass, cover and poach until just cooked through, about 7 minutes.
8
Remove from heat and carefully mix in the chopped tomatoes, olives and rosemary.
9
Place 2 bass steaks in each of 4 shallow bowls and spoon some of the sauce over them.
10
Season with salt and pepper to taste, sprinkle with chives and serve immediately.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large ripe tomato, cored and quartered, 1/2 cup white wine, 1 teaspoon grated lemon zested, 1/2 teaspoon salt, plus more to taste, and more.

Yes, Bass Steaks With Tomatoes and Black Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bass Steaks With Tomatoes and Black Olives

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