Sea Bass With Olive And Caper Sauce

Ingredients.

10 whole green olives in brine.

4 fillets (~ 5oz each) Fresh seabass

2 celery sticks. Chopped 1 onion. Finely chopped Extra virgin olive oil.

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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.

Instructions.

– 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.

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