Pan-fried sea bass with spanish olives recipe
At a glance
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Meal type | Main Dish |
| Allergy list | Fish, Shellfish, Soy, Tree Nuts |
| Misc | Serve Hot |
| Region | Spanish |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 pieces sea bass (150g each)
- 1 tin piquillo peppers
- 1 handful spanish caperberries
- 4 cloves garlic
- 3fl oz spanish olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 glass dry fino wine (small)
- 1 tin pitted spanish olives (black)
- 2 sprigs flat leaf parsley
Directions
Step 1
Wash and pat dry your sea bass fillets and put to one side to pan fry later.
Step 2
Open the tin of piquillo peppers, cut them in half and remove any seeds.
Drain the caperberries and olives and put these aside also.
Step 3
Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.
Step 4
Add the piquillo peppers and sauté for a further 30 seconds, before adding the purple Spanish olives and caperberries and sauté again.
Step 5
Season with salt and pepper and add a splash of Fino wine. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.
Step 6
Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.
Step 7
Score the skin of the sea bass through and then pan fry skin side down until ¾ done, turn over, season the skin with some salt flakes and cook for one more minute.
Step 8
Serve the Spanish olives sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.
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