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.

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 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.

Sea Bass With Tomatoes And Olives

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