Sea Bass with Tomatoes and Olives

Name: Sea Bass with Tomatoes and Olives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 Tbsps butter; 552 milliliters chicken broth; 355 milliliters dry white wine; 2 teaspoons chopped fresh thyme; 1 clove garlic, minced; 118 milliliters pitted kalamata olives, halved lengthwise; 3 teaspoons kosher salt; 1 Grated peel of lemon; 2 teaspoons olive oil; 59 milliliters chopped parsley; 237 milliliters quinoa; 680 grams sea bass or salmon fillets, with skin; 2 teaspoons sugar; 283 grams red or yellow grape or cherry tomatoes, halved

Se A mixture of peel of lemon, quinoa, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium saucepan, bring 2 cups chicken broth, 2 Tbsp. butter and 1/2 tsp. salt to a boil. Stir in quinoa, cover and return to a boil. Simmer until liquid is absorbed, 15 minutes. Fluff with a fork and set aside.

Ingredients you will need

Chicken Broth

Butter

Quinoa

Salt

Equipment you will use

Sauce Pan

Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper. Pat skin side dry with paper towel.

Ingredients you will need

Pepper

Fish

Salt

Equipment you will use

Paper Towels

Heat oil in a large, nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place fish fillets in hot pan skin-side down and sear for 5 minutes. Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes.

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Fish Fillets

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Spatula

Frying Pan

Transfer fish fillets to a plate, tent with foil and keep warm.

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Fish Fillets

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Aluminum Foil

Wipe oil from pan and reduce heat to medium, then add remaining 1 Tbsp. butter.

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Butter

Cooking Oil

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Frying Pan

Add tomatoes, olives, garlic, thyme and lemon peel. Increase heat to mediumhigh, add wine and cook for 4 minutes.

Ingredients you will need

Lemon Peel

Tomato

Garlic

Olives

Thyme

Wine

Add remaining 1/3 cup chicken broth, sugar, and remaining 1/4 tsp. each salt and pepper; stir well.

Ingredients you will need

Salt And Pepper

Chicken Broth

Sugar

Sprinkle parsley into sauce.

Ingredients you will need

Parsley

Sauce

Spoon quinoa onto plates and place sea bass skinlessside up on top. Spoon sauce over fish and quinoa.

Ingredients you will need

Seabass

Quinoa

Sauce

Fish

Equipment

Ingredients

Servings:

1teaspoons

black pepper 3Tbsps

butter 552milliliters

chicken broth 355milliliters

dry white wine 2teaspoons

chopped fresh thyme 1clove

garlic, minced 118milliliters

pitted kalamata olives, halved lengthwise 3teaspoons

kosher salt 1

Grated peel of lemon 2teaspoons

olive oil 59milliliters

chopped parsley 237milliliters

quinoa 680grams

sea bass or salmon fillets, with skin 2teaspoons

sugar 283grams

red or yellow grape or cherry tomatoes, halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.