Recipe Appetizing Sea bass with tomato and olive sauce

Sea bass with tomato and olive sauce. Stir in the cherry tomatoes and season to taste with the salt and pepper. Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.

Take off the heat and leave to infuse. This recipe for Omaha steaks Sea Bass is a fiery dish with Spanish flair. Fish is seasoned with salt and pepper then baked with a spicy tomato sauce made Stir in broth, tomatoes, olives, and raisins. You can have Sea bass with tomato and olive sauce using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sea bass with tomato and olive sauce

Prepare of Sea bass fillets.
You need Tin of chopped tomatoes.
It’s Handful of chopped cherry tomatoes.
You need of Olives.
Prepare of Garlic.
It’s of Olive oil.
Prepare of Parsley.

Season sea bass fillets with salt and pepper. Add the olives and tomatoes and leave to one side until serving. For the sea bass, heat up a non-stick frying pan until really, really hot. To serve place a ball of spinach into the centre of each plate and top with the sea bass.

Sea bass with tomato and olive sauce step by step

Fry garlic gently in oil. Add tin of tomatoes, cup of water and simmer for a few mins. Add olives and continue to cook.
Add chopped fresh tomatoes and cook gently for about 6-8 mins. Remove garlic..
Meanwhile spray baking tray with oil so skin goes crispy. Cook fish in the oven at 200 for about 10-12 mins. Serve sauce on top with some fresh parsley :).

Finish the sauce off by warming back up and adding the chopped herbs. For the tomato compote sweat the shallots and garlic in the olive oil until translucent. Add the tomatoes and balsamic vinegar, cook over a medium heat for Keep warm. Mix the ingredients for the sauce vierge, season well and set aside. Serve the seabass on top of the fennel mixture and tomato.