Ingredients with Measurements:
- 4 sea bass fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 tbsp red wine vinegar
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the sea bass fillets with salt and pepper on both sides.
3. Place the fillets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
4. While the sea bass is cooking, prepare the tomato and olive relish.
5. In a mixing bowl, combine the cherry tomatoes, kalamata olives, parsley, basil, and red wine vinegar.
6. Season the relish with salt and pepper to taste.
7. Serve the sea bass fillets with the tomato and olive relish on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 275
- Fat: 14g
- Carbohydrates: 7g
- Protein: 29g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with diced roma tomatoes.
- Kalamata olives can be substituted with black olives.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add chopped garlic to the tomato and olive relish for extra flavor.
- Serve the sea bass with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the skillet is heated before adding the sea bass fillets to ensure they cook evenly.
- Use a spatula to flip the fillets to prevent them from breaking apart.
- Let the sea bass rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover sea bass and relish in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sea bass in the microwave or oven until heated through.
- The relish can be served cold or at room temperature.
Presentation ideas:
- Serve the sea bass and relish on a bed of greens for a colorful presentation.
- Garnish with additional chopped parsley or basil.
Pairings:
- Serve with a glass of white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the sea bass is sticking to the skillet, add more oil to the pan before cooking.
- If the sea bass is not cooking through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure the sea bass is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sea bass is a popular fish in Mediterranean cuisine and is often served with tomato-based sauces or relishes.
Flavor profiles:
- The sea bass has a mild, slightly sweet flavor that pairs well with the tangy tomato and olive relish.
Serving suggestions:
- Serve the sea bass and relish as a main course for a dinner party or special occasion.
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