Braised Sea Bass W/Olives (Zwt-8)

"Found at foodsfromspain.com when I looked for a Spanish olive recipe. Spain is the world's main olive tree reserve, the olive being the most characteristic of the Mediterranean basin's tree species. Over 300 million olive trees grow in Spain, making it the world's leading producer & exporter of olive oil & table olives. I just happen to love them & I was hooked when I thought of the seafood bounty we enjoy here in Iceland. *Enjoy!*"
 
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Ready In:
20mins
Ingredients:
13
Yields:
6 Entree Servings
Serves:
6
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ingredients

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directions

  • Peel the onions & cut into strips. Wash & chop up the peppers.
  • Heat 3-4 tbsp of extra virgin olive oil in a frying pan & fry the onion, peppers & unpeeled garlic cloves.
  • Peel & dice the tomato & add to the pan w/the olives & sprigs of thyme.
  • Add the tomato sauce.
  • Place the filleted sea bass on top of the vegetables. Pour over the wine & cook for another 7 min (covered) until the fish takes on a glossy, white colour & flakes easily.
  • Serve the sea bass atop the vegetables.
  • NOTE #1: It's prob just me over-thinking this prep, but I'd be inclined to peel & slice (or chop) the garlic cloves vs leaving them in the dish whole & unpeeled. Just a thought.
  • NOTE #2: Unless I missed some details, the recipe didn't include the size of the sea bass or the # of servings. I suppose the latter depends largely on the former, but I'll try to research the average size of sea bass off the coast of Spain & amend this recipe as needed.

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Reviews

  1. I had some frozen cod in the freezer so I just thawed the fillets out and followed the directions, even slicing the garlic. Good flavor, great veggies and, of course, perfect fish. The nice thing was it didn't take that long to make either.
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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