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Mediterranean Sea Bass in Tomato Basil Sauce Recipe

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4.3 from 13 reviews

This Mediterranean Sea Bass recipe features succulent Chilean sea bass fillets baked to perfection and served with a flavorful tomato, fennel, and olive sauce infused with fresh basil and lemon. The sauce is slowly simmered on the stovetop while the fish is seared and then baked in the oven. The dish offers a balanced blend of aromatic vegetables, herbs, and briny olives, making it a delightful, elegant meal ideal for seafood lovers.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup chopped fennel
  • One 28-ounce can whole peeled tomatoes, with their juices
  • 3/4 cup fresh basil leaves, very thinly sliced
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1/4 cup pitted Kalamata olives, halved
  • Kosher salt
  • Freshly ground black pepper

For the Fish

  • Four 4–6-ounce skinless Chilean sea bass fillets
  • Organic olive oil cooking spray
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Preheat Oven: Set the racks in the middle and upper thirds of the oven and preheat to 425°F to prepare for baking and broiling the sea bass fillets.
  2. Make the Sauce Base: In a large skillet over medium heat, heat 1 tablespoon of olive oil until shimmering. Add chopped onion, minced garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the onion mixture turns golden, about 5 minutes.
  3. Add Fennel: Stir in chopped fennel and continue cooking until the vegetables become soft and translucent, an additional 3 to 5 minutes.
  4. Add Tomatoes: Reduce heat to medium. Add the can of whole peeled tomatoes with their juices. Using the back of a wooden spoon, crush the tomatoes in the skillet. Cook this mixture for 5 minutes to develop flavors.
  5. Simmer Sauce: Add fresh basil, chicken or vegetable broth, lemon juice, Kalamata olives, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Reduce heat to low and let the sauce simmer gently for 15 minutes until slightly thickened while you prepare the fish.
  6. Prepare Fish: Pat the sea bass fillets dry with paper towels. Lightly spray both sides with olive oil cooking spray and season generously with salt and pepper.
  7. Sear Fillets: Heat 1 tablespoon of olive oil in a heavy ovenproof skillet over high heat until shimmering. Place fillets rounded-side down in the skillet and cook undisturbed for 2 minutes, allowing a light crust to form.
  8. Oven Bake: Carefully flip the fillets using a metal spatula, then immediately transfer the skillet to the oven. Bake for about 8 to 10 minutes until the fish is opaque and flakes easily.
  9. Broil for Finish: Switch the oven setting to broil and move the skillet to the upper rack of the oven. Broil the fillets for 2 to 4 minutes until the tops develop a golden-brown color for an appealing finish.
  10. Plate and Serve: Transfer each sea bass fillet to individual plates. Spoon the Mediterranean tomato sauce generously over and around the fish fillets and serve immediately.

Notes

  • Ensure the sea bass fillets are dry before seasoning to achieve a better sear.
  • If you do not have Kalamata olives, you can substitute with other briny olives, but this will slightly alter the flavor profile.
  • Adjust the crushed red pepper flakes to control the spiciness of the sauce.
  • Use a heavy, ovenproof skillet to make searing and transferring to the oven easier and safer.
  • Serving the dish with a side of crusty bread or roasted vegetables complements the flavors well.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://recipeteach.com/mediterranean-sea-bass-in-tomato-basil-sauce-recipe/