A simple yet elegant dinner put together in less than 30 minutes! We keep these Chilean Sea Bass portions in our freezer for whenever we need an impromptu dinner. Serve with rice and a vegetable and you have a complete healthy meal!
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| 4 x 5.5 oz Chilean Sea Bass portions. |
| 1/3 cup all-purpose flour for dredging, seasoned with salt and pepper |
| 2 - 3 tablespoons olive oil |
| 2 tablespoons + 3 tablespoons good quality butter |
| 1 cup halved cherry tomatoes (can use chopped tomatoes) |
| 2 Tablespoons tablespoons capers, drained (or rinsed if using salt coated) |
| 1/2 cup of dry white wine |
| 1/2 cup green olives, pitted - we like Castelvetrano (optional) |
| Salt and Pepper |
| 1/4 cup chopped parsley (optional) |
1. Very lightly dust fish portions all over with seasoned flour. If you don't want to use flour, salt and pepper fish portions about 15 minutes before cooking.
2. Heat a large nonstick skillet on medium-high heat.
3. Melt 2 T Olive Oil and 2 T Butter in pan
4. Add seabass to pan, so not touching each other.
5. Cook about 3-5 minutes until lightly golden brown on one side. Fish should flake easily when done.
6. Remove fish from pan and set aside on a plate. Keep butter/oil mixture in pan.
7. Add pan back to stove and return to medium-high heat.
8. Melt additional 3 tablespoons butter in pan and add tomatoes, capers and olives (if using).
9. Saute until they soften (about 2-3 minutes).
10. Reduce slightly and let sauce thicken. About 1-2 minutes.
11. Taste sauce and season with salt and pepper, as desired.
12. Spoon sauce over seabass and top with chopped parsley.
13. Serve immediately.
Cook’s Note:
1. You can substitute any white fish with this recipe as it's easily adaptable.
2. Try to use best quality ingredients as possible. Sweet tomatoes, quality butter, a nice dry white wine. You will taste the difference!
