Marinated Sea Bass Fillets with a Tomato, Olive and Caper Sauce

Name: Marinated Sea Bass Fillets with a Tomato, Olive and Caper Sauce
Cuisine: European, Mediterranean
Ingredients: For the Sea Bass; 2 sea bass fillets; 1 tbsp ginger and garlic paste; 2 tbsp fresh coriander, finely chopped; 2 tbsp red pepper flakes; Juice 2 limes; 2 tsp light soy sauce; 1/2 tbsp olive oil; 1 tbsp oil, for frying; For the Sauce; 2 tbsp olive oil; 1/2 shallot, peeled and finely minced; 1 garlic clove, peeled and finely chopped; 200ml vegetable stock; Sprig of thyme, leaves only; Pinch of dried oregano; Pinch of red pepper flakes; 4 cherry tomatoes, quartered; 4 large green olives, sliced; 2 tbsp capers, drained; Juice of 1/2 lemon; For the Sauce; For the Sea Bass; Click to print (Opens in new window)

6 steps

Updated at: Thu, 17 Aug 2023 08:50:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories838.6 kcal (42%)

Total Fat48.9 g (70%)

Carbs21.3 g (8%)

Sugars5.6 g (6%)

Protein79.5 g (159%)

Sodium2347.6 mg (117%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat 2 tbsp of olive oil in a frying pan. Turn the heat down to medium, add the shallots and fry for a couple of minutes or until translucent. Add the garlic and cook for a further minute so the garlic is fragrant.

Step 2

Pour in the stock along with the thyme, oregano and pepper flakes. Turn up the heat and reduce the stock by half.

Step 3

Add the rest of the simmer gently while you cook the fish.

Step 4

In a bowl mix all of the apart from the sea bass to form a paste.

Step 5

Spread the paste over the flesh side of the sea bass.

Step 6

Heat the frying oil over a high heat until hot. Add the sea bass fillets skin side down, fry for 3 minutes not touching the fish. Turn off the heat, flip the fillets and leave for 2 minutes. Serve with the sauce.