Sea Bass With Tomatoes And Olives Recipe

Name: Sea Bass With Tomatoes And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups chicken broth; 3 tablespoons butter; 2 3/4 teaspoons kosher salt; 1 cup quinoa; 4 (6 oz.) sea bass or salmon fillets, with skin; 3/4 teaspoon black pepper; 2 teaspoons olive oil; 10 ounces red or yellow grape or cherry tomatoes, halved; 1/2 cup pitted kalamata olives, halved lengthwise; 1 clove garlic, minced; 2 teaspoons chopped fresh thyme; Grated peel of 1 lemon; 1 1/2 cups dry white wine; 1 1/2 teaspoons sugar; 1/4 cup chopped parsley

Servings: persons

2 1/3 cups chicken broth
3 tablespoons butter
2 3/4 teaspoons kosher salt
1 cup quinoa
4 (6 oz.) sea bass or salmon fillets, with skin
3/4 teaspoon black pepper
2 teaspoons olive oil
10 ounces red or yellow grape or cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved lengthwise
1 clove garlic, minced
2 teaspoons chopped fresh thyme
Grated peel of 1 lemon
1 1/2 cups dry white wine
1 1/2 teaspoons sugar
1/4 cup chopped parsley

1
In a medium saucepan, bring 2 cups chicken broth, 2 Tbsp. butter and 1/2 tsp. salt to a boil. Stir in quinoa, cover and return to a boil. Simmer until liquid is absorbed, 15 minutes. Fluff with a fork and set aside.
2
Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper. Pat skin side dry with paper towel. Heat oil in a large, nonstick skillet over medium-high heat. Place fish fillets in hot pan skin-side down and sear for 5 minutes. Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes. Transfer fish fillets to a plate, tent with foil and keep warm.
3
Wipe oil from pan and reduce heat to medium, then add remaining 1 Tbsp. butter. Add tomatoes, olives, garlic, thyme and lemon peel. Increase heat to mediumhigh, add wine and cook for 4 minutes. Add remaining 1/3 cup chicken broth, sugar, and remaining 1/4 tsp. each salt and pepper; stir well. Sprinkle parsley into sauce.
4
Spoon quinoa onto plates and place sea bass skinlessside up on top. Spoon sauce over fish and quinoa.

566

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 2 1/3 cups chicken broth, 3 tablespoons butter, 2 3/4 teaspoons kosher salt, 1 cup quinoa, and more.

Yes, Sea Bass With Tomatoes And Olives falls under the Seafood 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!

Sea Bass With Tomatoes And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions