Chilean Sea Bass with Tomato Relish
User Reviews
5
Chilean Sea Bass with Tomato Relish
Description
The Chilean Sea Bass with Tomato Relish recipe highlights the delicate texture and mild flavor of sea bass. The fish is generously seasoned and pan-seared until it flakes easily, creating a gently crisped exterior and moist interior. The tomato relish combines chopped tomatoes with capers, green olives, and minced shallots sautéed briefly in olive oil. This warm topping is tossed with a dressing made of Dijon mustard, champagne vinegar, and olive oil, resulting in a vibrant, slightly tangy accompaniment that complements the fish’s richness.
The finished dish balances the buttery sea bass with the fresh, savory relish, blending briny and acidic flavors from the capers and olives. It can be served with an optional squeeze of lemon juice to enhance brightness. This combination creates a well-rounded plate that’s suitable for seafood enthusiasts looking for a composed but straightforward dish.
Preparation involves rinsing the capers and gently heating the relish ingredients just until warmed, preserving the tomato texture. The fish is cooked over medium heat for several minutes on each side until tender and flaky. This recipe relies on the fresh quality of the ingredients and simple cooking techniques to produce a refined flavor profile.
Ingredients
- 3 tablespoons capers drained
- 3 tablespoons olive oil
- 1 cup tomato cut into small chunks
- ⅓ cup green olives pitted and chopped
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon shallot minced
- 1.5 tablespoons olive oil
- 6 ounces sea bass fillets
- salt
- black pepper
Instructions
- Rinse the capers under cold running water, rinse and pat dry with a paper towel.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the Dijon mustard, and vinegar. Add the tomatoes and mix well. Set aside.
- Put 1 tablespoon of olive oil in a medium-size skillet over medium heat. When hot add capers, shallots and fry for 1 minute, gently shaking the pan. Add the tomatoes and the olives. Season with salt and pepper and cook for 2 – 3 minutes, just enough to warm.
- Season generously the sea bass with salt and pepper
- In a large straight skillet heat the remaining olive oil over medium heat. Once the oil is hot, add the fillets and pan-seared them for 5 to 6 minutes on each side, or until cooked through completely and the fish flakes easily.
- Serve the fillets with the tomato relish and enjoy.
- Optional: squeeze some lemon juice over the whole plate
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 68mg | 23% |
| Sodium | 774mg | 32% |
| Potassium | 413mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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