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Poached Sea Bass with Tomatoes, Olives, and Parsley Recipe

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4.2 from 62 reviews

This delicate poached sea bass recipe features tender fillets simmered in a flavorful white wine broth with aromatic onions, tomatoes, and herbs. Enhanced by spicy red pepper flakes and savory Castelvetrano olives, this dish is perfect for an elegant yet simple seafood dinner.

Ingredients

Sea Bass and Seasonings

  • 2 (6 ounces each) sea bass fillets
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Vegetables and Garnishes

  • 1/2 yellow onion, thinly sliced
  • 2 Roma tomatoes, sliced
  • 1/4 cup Castelvetrano olives, halved
  • 1/4 cup parsley, coarsely chopped

Liquids and Fats

  • 1 tablespoon butter
  • 1 cup white wine

Instructions

  1. Heat Butter: Heat the butter in a large skillet over medium-high heat until melted and hot, preparing it for sautéing the onions.
  2. Sauté Onions: Add the thinly sliced yellow onions to the skillet and sauté for 4 to 5 minutes, stirring occasionally, until the onions become translucent and tender.
  3. Arrange Fish and Tomatoes: Nestle the sea bass fillets on top of the sautéed onions, then arrange the sliced Roma tomatoes around the fish. Sprinkle dried oregano, red pepper flakes, salt, and ground black pepper evenly over the fish and tomatoes. Pour in the white wine carefully into the skillet.
  4. Simmer Covered: Cover the skillet with a lid and reduce the heat to low. Let the fish simmer gently for about 6 minutes or until the sea bass is cooked through and flakes easily with a fork.
  5. Add Olives and Parsley: Remove the lid and sprinkle the halved Castelvetrano olives and coarsely chopped parsley over the cooked fish, allowing the residual heat to integrate the flavors.
  6. Serve: Serve the poached sea bass immediately, either on its own or accompanied by steamed rice or your preferred side dish for a wholesome meal.

Notes

  • Use a fresh, firm sea bass for the best texture and flavor.
  • The white wine adds acidity and depth; a dry white wine like Sauvignon Blanc or Pinot Grigio works well.
  • Monitor the cooking time carefully to avoid overcooking the fish, which can become dry.
  • For a milder dish, reduce or omit the red pepper flakes.
  • Castelvetrano olives provide a buttery, mild olive flavor; substitute with green olives if unavailable.

Find it online: https://justsosavory.com/poached-sea-bass-with-tomatoes-olives-and-parsley-recipe/