Pan Fried Sea Bass with Garlic Stuffed Olives in a Rich Tomato Sauce

This quick and delicious dish using garlic stuffed olives is packed with salty, briny goodness and rich Mediterranean flavours. Simple to make, full of character, and perfect for sharing.

Serves 2

Prep time 5 minutes

Cook Time 15 minutes

Difficulty Easy

Home » Recipes » Dinner » Pan Fried Sea Bass with Garlic Stuffed Olives in a Rich Tomato Sauce

Ingredients

2 seabass fillets (or any white fish would work well)

1 can of Fragata garlic filled Manzanilla Olives

3 tbsp olive oil

200g cherry tomatoes

4 cloves of chopped garlic

1 tbsp sun-dried tomato paste

1 small red bell pepper chopped

120ml dry white wine

1 tsp smoked paprika

4-5 sprigs of thyme

Handful of torn basil leaves

Small knob of butter

Fresh parsley and basil to garnish

Method

Gently sauté the garlic in olive oil for a minute or so until fragrant then add the bell pepper and sauté for a minute more.

Add the sun dried tomato paste and smoked paprika and continue to cook for another minute before adding the fresh thyme (removed from stalk) and dry white wine.

Add the halved cherry tomatoes and basil and simmer for about 8-10 minutes.

Pan fry sea bass separately in a little olive oil, skin side down first.

Add a little water to loosen the sauce if needed. Taste the sauce and add a small pinch of sugar if the tomatoes are not quite ripe and sweet enough. At this point the sauce should have reduced nicely and the tomatoes should have created a thick rich consistency.

Add the Fragata olives (either halved or whole) and coat well. Simmer for a minute or two more then add a knob of butter and salt and pepper to taste.

Serve with the sea bass and garnish with fresh herbs - basil, thyme and parsley work well.