Black sea bass is one of those fish that doesn’t need much help. The meat is sweet and mild with a firm, delicate flake, and the skin turns golden and crisp in a hot pan. This week’s recipe keeps things simple with a quick pan sauce of cherry tomatoes, Kalamata olives, garlic and a splash of white wine, finished with fresh oregano, parsley and lemon. It serves two and comes together in about 25 minutes, so it works just as well on a weeknight as it does when you have friends coming over.
Serves 2 | Ready in about 25 minutes
Ingredients
2 skin-on black sea bass fillets (6–8 oz each)
2 tablespoons olive oil
1 cup cherry tomatoes, halved
⅓ cup Kalamata olives, pitted and halved
2 garlic cloves, thinly sliced
2 tablespoons dry white wine
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
Juice of ½ lemon
Salt and freshly ground pepper
Directions
Pat the fish dry and season with salt and pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place fish skin-side down, pressing gently for 15 seconds. Cook undisturbed for 3–4 minutes until crisp.
Flip and cook another 2–4 minutes, depending on thickness, until cooked through. Transfer to warm plates, skin-side up.
Reduce heat to medium. Add remaining olive oil, tomatoes, olives, and garlic. Cook 2 minutes, then add white wine and simmer briefly.
Stir in oregano, parsley, and lemon juice. Spoon the warm mixture around the fish, leaving the crispy skin exposed.
Shoreline Tip: Don't overcomplicate a beautiful piece of fish. The sweet black sea bass, salty olives, fresh herbs, and lemon do all the work.