Sea Bass With Spanish Olives Recipes

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

SEA BASS VERACRUZ

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
• Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
• Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
• Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
• Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Steps:

• In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
• Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
• Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
• Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
• Serve bass and sauce over rice.

PESCE LUPO AL FORNO (BAKED SEA BASS WITH SAGE)

Steps:

• Preheat oven (425°F, 220°C).
• In a suited oven proved dish melt 1 tablespoon butter in the olive oil.
• Cut the lemon into slices.
• Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
• Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.
• Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.
• Put fish in the oven for 10 minutes.
• Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish. Add the lemon slices, but put them more on the border of the dish.
• Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
• Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
• Fish is done, when dorsal fin can be removed easily.
• Serve very hot with the butter still sizzling.
• Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.
• Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.

SEA BASS WITH SPANISH OLIVES

Steps:

• Wash and pat dry your sea bass fillets and put to one side to pan fry later.
• Open the tin of piquillo peppers, cut them in half and remove any seeds.
• Drain the caperberries and olives and put these aside also.
• Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.
• Add the piquillo peppers and saute for a further 30 seconds, before adding the purple Spanish olives and caperberries and saute again.
• Season with salt and pepper and add a splash of Fino wine. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.
• Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.
• Score the skin of the sea bass through and then pan fry skin side down until three quarters done, turn over, season the skin with some salt flakes and cook for one more minute
• Serve the Spanish olives sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Steps:

• Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.