Marinated Sea Bass Fillets with a Tomato, Olive and Caper Sauce

I think sea bass is one of my favourite fishes as it cooks so quickly and tastes so yummy. I decided to go for the Mediterranean vibe on this recipe. I know it sounds weird but it felt healthy eating it. The flavours are so yummy and I literally drank the liquid that was left in the bowl πŸ˜‚. This dinner was ready in under 10 minutes.

Ingredients

For the Sea Bass
  • 2 sea bass fillets
  • 1 tbsp ginger and garlic paste
  • 2 tbsp fresh coriander, finely chopped
  • 2 tbsp red pepper flakes
  • Juice 2 limes
  • 2 tsp light soy sauce
  • 1/2 tbsp olive oil
  • 1 tbsp oil, for frying
For the Sauce
  • 2 tbsp olive oil
  • 1/2 shallot, peeled and finely minced
  • 1 garlic clove, peeled and finely chopped
  • 200ml vegetable stock
  • Sprig of thyme, leaves only
  • Pinch of dried oregano
  • Pinch of red pepper flakes
  • 4 cherry tomatoes, quartered
  • 4 large green olives, sliced
  • 2 tbsp capers, drained
  • Juice of 1/2 lemon

Directions

For the Sauce
  1. Heat 2 tbsp of olive oil in a frying pan. Turn the heat down to medium, add the shallots and fry for a couple of minutes or until translucent. Add the garlic and cook for a further minute so the garlic is fragrant.
  2. Pour in the stock along with the thyme, oregano and pepper flakes. Turn up the heat and reduce the stock by half.
  3. Add the rest of the ingredients simmer gently while you cook the fish.
For the Sea Bass
  1. In a bowl mix all of the ingredients apart from the sea bass to form a paste.
  2. Spread the paste over the flesh side of the sea bass.
  3. Heat the frying oil over a high heat until hot. Add the sea bass fillets skin side down, fry for 3 minutes not touching the fish. Turn off the heat, flip the fillets and leave for 2 minutes. Serve with the sauce.

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