This incredibly flavored pan seared Chilean sea bass is served with Mediterranean style vegetables and is finished with fresh basil.
Servings: 4
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Ingredients
For the Mediterranean Vegetables
3tablespoonsolive oil
1poundbaby potatoes, sliced in half
1peeled and thinly sliced shallots
3finely minced garlic cloves
10kalamata olives, sliced in half
10Frescatrano olives, sliced in half
2julienne roasted red bell peppers
15-20cherry tomatoes, sliced in half
½cupwhite wine.
2tablespoonschopped fresh basil
salt and pepper to taste
For the Sea Bass
2tablespoonsoil
2teaspoonsunsalted butter
4 8-ounceskin on fresh Chilean sea bass fillets
salt and pepper to taste
Instructions
Add the olive oil to a large sauce pan over high heat. Once it begins to smoke sear the baby potatoes for 3 to 4 minutes stirring occasionally.
Next, add in the shallots and cook for a 1 minute before adding in the garlic, olives, peppers, and tomatoes and sautéing for 2 more minutes.
Deglaze with white wine and cook for 2 minutes, season with salt and pepper, and fold in fresh basil. Set aside.
Pat the sea bass down with paper towels and then season both sides with salt and pepper.
Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.
Place in the sea bass, turn the heat down to medium to medium-high, add in some butter and cook for 5 to 6 minutes per side or until golden brown and cooked throughout.
Serve the fish with the Mediterranean olive and potatoes mixture.
Notes
Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Place the desired number of sea bass with Mediterranean style base sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.You can use frozen sea bass; just be sure it’s completely thawed before using.This recipe is very versatile so just about any fish will work with these Mediterranean-style base ingredients.The other options for tomatoes would be Roma tomatoes and then canned san Marzano.If you cannot find baby potatoes, substitute in fingerlings.