Sea Bass on Olive, Tomato and Fennel
Sea bass on olive, tomato and fennel is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g small sea bass fillets (1-2 per person), peeled and deveined
- 2 tbsp olive oil (plus extra for greasing the fish)
- Salt
- Pepper
- 3 bulbs fennel (1 large and 2 medium), sliced thinly
- a splash dry white wine
- 10 egg tomatoes, deseeded and roughly chopped
- 60 black olives, pitted, drained and sliced
- handful basil (or dill), chopped
Instructions
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1.
Rinse the fish, pat dry with paper towels, make several shallow slashes, and rub with olive oil. Season with salt and pepper and set aside.
-
2.
Preheat the oven to 200°C. Heat the oil in an oven‑proof skillet (large enough for both fillets) and sauté the fennel with a pinch of salt and pepper for about 5 minutes. Add a splash of white wine, then tomatoes and olives; sprinkle half the herbs over the mixture and place the fish on top.
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3.
Bake the fish for 15–20 minutes until just cooked through and still slightly translucent in the thickest part. Sprinkle the remaining herbs over it and serve the fish with sauce straight from the pan.
