Mediterranean Sea Bass

Ingredients

• 4 6-ounce portions Sea Bass Fillets
• 3 tablespoons Extra Virgin Olive Oil
• 1.5 cups Cherry Tomatoes
• 0.5 cup Kalamata Olives
• 2 tablespoons Capers
• 3 cloves Garlic
• 0.25 cup Dry White Wine
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons Fresh Parsley
• 1 teaspoon Salt and Black Pepper

Instructions

1. 1

   Pat the sea bass fillets completely dry with paper towels and season both sides with salt and pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.

3. 3

   Place fillets skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

4. 4

   Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

5. 5

   Remove fish from the pan and set aside on a warm plate.

6. 6

   In the same pan, add the remaining oil, garlic, and halved cherry tomatoes, sautéing until tomatoes begin to burst.

7. 7

   Stir in the olives, capers, and white wine, simmering for 2 minutes to reduce the liquid slightly.

8. 8

   Stir in lemon juice and parsley, then spoon the sauce over the fish fillets and serve immediately.