SEA BASS WITH MEDITERRANEAN SALSA

Post Date:
30Aug, 2022

| Difficulty Level:    | Serves 1 - 2  | Prep Time: 5 - 8 min  | Cooking Time: 14 min |

This combination of the mild, buttery sea bass and the bold, refreshing Mediterranean salsa creates a truly satisfying and memorable dining experience, transporting your taste buds to the sun-kissed shores of the Mediterranean Sea. Whether enjoyed as a light lunch or a gourmet dinner, Sea Bass with Mediterranean Salsa is a dish that embodies the essence of coastal Mediterranean cuisine, offering a delightful symphony of tastes that will leave you craving for more.

 
   Ingredients:
Salt and Pepper (To Taste)
1 1/2 Cups Cherry Tomatoes (Cut in Half)
1 tsp. Olive Oil
Pinch of Salt and Black pepper
2 tbl. Kalamata Olives (Pitted, Cut Across into Rounds)
2 Each Large Green Stuffed Olives (Cut Across into Rounds)
2 tsp. Capers with Juice
1 tbl. Red Onion (Peeled, Cut Paper Thin and Long)
1/4 tsp. Lemon Juice
1 tbl. Extra Virgin Olive Oil
1 tsp. Basil Leaves (Chopped)
1/8 tsp. Lemon Zest
 
Tools:
Large Frying Pan
Large Mixing Bowl
Baking Sheet
Aluminum Foil
How to prepare the fish:  
  1. Add olive oil to frying pan and let it heat.
  2. Place fillets meat side down first, then skin side if your fillet comes with skin on.
  3. Cook on medium heat 4-6 minutes per side to reach internal temperature of 140°F. It's key to temperature test as the thickness of Sea Bass can vary greatly.
  4. Take fillets out and set aside.
How to prepare the relish:
  1. Preheat oven to 450°F.
  2. Place cherry tomatoes in a bowl and combine with oil, and seasonings. Toss to coat with oil.
  3. Place on a baking sheet lined with aluminum foil and bake in the oven until the skins start to blister, about 6-8 minutes. (Reduce time if using a convection oven).
  4. Place tomatoes in the same bowl as before. Add remaining ingredients and combine with a spoon. Let sit at room temperature while cooking the fish, or cool in the refrigerator if you prefer a crisper bite.
How to assemble your dish:  
  1. Place and spread relish bedding on the plate
  2. Place fillet on top of the salsa
  3. Sprinkle with finely chopped basil

Tips from the Chef: 

  1. Cut all olives in thin 1/8'' rounds to maintain relish consistency. It's absolutely alright to use small martini olives, you just need to double the amount that you are using.
  2. This dish makes me thinks of the South of France and when you are there, the wine that tastes the best with everything is a lean, crisp, dry rosé. Go with something from Provence and find the youngest one available, drink it chilled like a white wine and enjoy your staycation.