Grilled Whole Black Bass with Onions, Olives and Re

Name: Grilled Whole Black Bass with Onions, Olives and Red Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. virgin olive oil; 2 (2 lb. each) black bass, scaled, gutted, washed and rinsed; 4 tbsp. extra-virgin olive oil; 1 lg. red onion, thinly sliced; 1 cup Ligurian black olives; 2 lb. red Swiss chard, cut into 1-inch thick ribbons; 1 lemon, juice and zest of; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup Green Olive Pesto; Lemon wedges

Servings: persons

2 tbsp. virgin olive oil
2 (2 lb. each) black bass, scaled, gutted, washed and rinsed
4 tbsp. extra-virgin olive oil
1 lg. red onion, thinly sliced
1 cup Ligurian black olives
2 lb. red Swiss chard, cut into 1-inch thick ribbons
1 lemon, juice and zest of
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup Green Olive Pesto
Lemon wedges

1
Preheat grill or barbecue.
2
Season fish inside and out and brush with virgin olive oil.
3
Place on grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until cooked through yet still moist.
4
Heat 12-inch skillet over medium heat and add 4 tbsp.
5
extra-virgin olive oil.
6
Add red onion and wilt 1 minute.
7
Add olives, chard and lemon juice and toss to wilt -- approximately 2 to 3 minutes.
8
Season with salt and pepper and set aside in warm place.
9
Place fish on large serving platter, arrange chard around border and serve immediately.
10
Serve lemon wedges and Green Olive Pesto on side dishes, so each person can serve his or herself.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tbsp. virgin olive oil, 2 (2 lb. each) black bass, scaled, gutted, washed and rinsed, 4 tbsp. extra-virgin olive oil, 1 lg. red onion, thinly sliced, and more.

Yes, Grilled Whole Black Bass with Onions, Olives and Red Chard falls under the Vegetarian 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.

That's it — enjoy your meal!

Grilled Whole Black Bass with Onions, Olives and Red Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions