Sea Bass with Tomato and Black Olive Salsa – a delicious recipe with bass fillets, lemon juice, extra-virgin olive oil, Salt, olives, grape tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper.
2
Let stand at room temperature for 20 minutes.
3
Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile.
4
Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.
5
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
6
Pat the fish dry and add it to the skillet, skin side down.
7
Cook the fish over high heat until the skin is browned, about 4 minutes.
8
Turn and cook until the fish is just white throughout, about 4 minutes longer.
9
Transfer the fish to plates and top with the salsa.
148
kcal
Calories
15
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Four 5-ounce black sea bass fillets, 3 tablespoons fresh lemon juice, 1/4 cup plus 1 tablespoon extra-virgin olive oil, Salt and freshly ground pepper, and more.
Yes, Sea Bass with Tomato and Black Olive Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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