This Chilean sea bass with olives is a perfect summer dinner recipe. Buttery fish with crispy skin paired with juicy cherry tomatoes, salty green olives, and lots of basil creates a rich, flavorful dinner perfect for a warm evening.
Rich, buttery Chilean sea bass works perfectly alongside sweet, juicy tomatoes and salty Castelvetrano olives.
Chilean sea bass–also known as Patagonian toothfish–is an absolute treasure for fish lovers. It’s rich, buttery, and just melts in your mouth. With thin skin that crisps up beautifully in the skillet, it’s such an easy fish to prepare. While it, unfortunately, comes with a higher price tag, it’s definitely worth making for a special occasion meal.
One of my most popular recipes is my Chilean Sea Bass with Beurre Blanc. It’s one people have been making their holiday go-to for years now. In this version, I give this fish a more summery take, pairing it with plenty of Castelvetrano olives, cherry tomatoes, lots of lemon juice, and fresh basil.
The beauty of sea bass is that it’s so flavorful, you really don’t need to do much to it, except cook it well! As long as you get the skin crispy, your dish will be a winner. The tomatoes and green olives are just the cherry (tomato) on top, in my opinion!
How to make Chilean sea bass with olives
What you need
- Chilean sea bass: Black cod (or sablefish) or halibut are both great substitutes for Chilean sea bass. If using halibut, just be sure to remove the skin first. You can also use more economical options like cod or even tilapia. For my fish, I used 2 8-ounce portions, but you can cut the fish into 4 4-ounce portions if you plan on serving alongside a more substantial side dish, like risotto or pasta.
- Shallot and garlic: I keep the aromatics simple with just a diced shallot and minced garlic.
- Cherry tomatoes: You can also use diced heirloom or Roma tomatoes, or try it with quartered Campari tomatoes.
- Lemon juice and fresh basil: I finish the sauce with lemon juice and fresh basil for a bright, herby finish.
How to make it
- Step 1: Start by pan-searing the fish after you’ve seasoned it. Heat oil in a skillet until very hot. Add the fish, skin-side down, and cook without moving for 5 to 7 minutes until it releases easily from the skillet. Don’t rush it! Depending on the size of your filet, it may take a little more or a little less time. I recommend trying to peek at 3 minutes, but don’t force it if it’s not ready to flip. Once you flip the fish, continue cooking for an additional 5 to 7 minutes. Again, I recommend beginning to check the temperature after 3 minutes, as the size of your filet will dictate how long it takes to cook. Once the fish reaches 145ºF, remove it from the skillet and transfer it to a plate.
- Step 2: Melt the butter in the skillet and then add the shallot and garlic. Cook for 1 minute until fragrant. Add the cherry tomatoes and green olives and cook until the skins begin to blister and split.
- Step 3: Finish the sauce by adding lemon juice and fresh basil, and cook for 1 minute.
You’re ready to serve! Transfer the fish to a serving platter and spoon the cherry tomatoes and olives around. Finish with fresh basil leaves.
Chilean Sea Bass with Olives
Equipment
Ingredients
- 1 pound Chilean sea bass (skin-on and cut into equal-sized portions; See Note 1.)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 shallot (peeled and diced)
- 5 cloves garlic (peeled and minced)
- 1 pint cherry tomatoes
- ½ cup Castelvetrano olives (pitted and halved)
- 1 lemon (juiced)
- ½ cup basil leaves (loosely packed and torn; plus more for serving)
- Pinch crushed red pepper
- Salt and pepper
Instructions
Cook the fish:
- Pat the fish dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Once hot, add the fish, skin-side down, and cook without moving for 5 to 7 minutes or until the fish releases easily from the skillet. Cook the fish in batches if needed. See Note 2. Use a metal spatula to periodically press the fish down into the skillet to ensure even skin contact. Only flip the fish when the skin releases easily from the skillet.
- Flip the fish and adjust the heat to medium. Continue cooking for 5 to 7 minutes or until the fish reaches 145ºF. See Note 2. Transfer to a plate, tent loosely with foil, and rest the fish as you finish the rest of the dish.
Cook the tomatoes and olives:
- Return the heat on the skillet to medium. Add the butter to the skillet. Once melted, add the shallot and garlic and cook, stirring frequently, for 1 minute until fragrant. Add the tomatoes and olives and cook for 5 minutes until the skins of the tomatoes blister. Carefully break open a few of the tomatoes as they cook. Season with salt, pepper, and crushed red pepper to taste.
- Add the lemon juice and torn basil leaves and sauté for 1 minute. Turn off the heat.
To serve:
- Transfer the fish to a serving platter and spoon the tomatoes and olives around. Finish with fresh basil leaves. Enjoy!
