10 whole green olives in brine
4 fillets (~ 5oz each) Fresh seabass
2 celery sticks. chopped 1 onion. finely chopped Extra virgin olive oil
1 oz salted capers. well rinsed. drained and chopped
2 Tbsp of tomato puree
2 Tbsp of white wine vinegar
2 Tbsp of honey
1/2 cup fish stock
V2 clove of garlic. minced
handful of fresh parsley. finely chopped
– Use a sharp knife to make four cuts in each olive from end to end. and carefully remove each segments from the stone.
– Steam sea bass fillets over a pan of boiling water. covered. for about 12 minutes or until firm (cooking time depends on the thickness of the fish).
– Meanwhile. boil some water in a heavy saucepan and add the chopped celery and cook until the celery softens. about 1-2 minutes.
– Remove the celery from the boiling water. using a slotted spoon. Drain celery in a paper towel.
– To the same water. add the onion and cook for 1 minute. just to soften the onion.
– Remove the onion from the boiling water. using a slotted spoon. Drain onions in a paper towel.
– Heat the olive oil in a large skillet and saute the pre-cooked celery and onions. stirring gently for a few minutes. then stir in the olives and capers and saute for a few more minutes.
– Stir in tomato puree. vinegar. honey and fish stock. Cook over medium heat. stirring frequently until the liquid reduce and thickens slightly.
– Transfer the steamed fish fillets on a serving platter and pour the sauce over.
– Stir the chopped parsley and garlic together in bowl until well combined and sprinkle over the top. Serve.