Sea Bass Recipes

Sea Bass with Tomatoes, Olives & Pine Nuts recipe

A lovely Italian-style dish, this is an excellent way to jazz up sea bass. Serve with warm bread to mop up all the juices, and add a little balsamic vinegar if you like for extra flavour.

Ingredients:

  • 4 x 175g sea bass fillets, skinned and boned
  • 500g cherry tomatoes
  • 50g pitted black olives
  • Handful fresh basil leaves
  • 25g pine nuts
  • Salt and pepper

Directions:

  1. Preheat oven to 180C. Place the fish fillets into a baking tray.

  2. Chop the tomatoes in half, scatter around the fish. Slice the olives in half then scatter the olives over the tomatoes. Sprinkle with half the basil leaves and the fresh pine nuts.

  3. Bake for 12-15 minutes until flaking gently, then sprinkle the dish with the rest of the basil leaves. Serve.

Omit the pine nuts if you like, or use an alternative like almonds or hazelnuts. Recipe serves 4.

Author: Laura Young.

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Conversions
175gabout 6 oz (6.172775 oz based on 0.035273 ounces in a gram)
500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
25gabout 1 oz (0.881825 oz based on 0.035273 ounces in a gram)
180C350F / Gas Mark 4

Data:

Published: March 18, 2012
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