Chilean Sea Bass with Olives
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.
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Servings: 4
Calories: 301kcal
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!
Notes
Note 1: You can cut the fish into 2 8-ounce portions or 4 4-ounce portions depending on how you’re serving it. Adjust the cooking time as needed to accommodate the larger or smaller fish portions. I cut my fish into 2 8-ounce filets.
Note 2: Cooking time will vary depending on your stove and the thickness of the filets. Start checking at 3 to 5 minutes to see if the filet releases easily from the skillet. After flipping, begin checking the temperature after 3 to 5 minutes and continue cooking until desired internal temperature is met, adjusting the heat as needed.
Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 15g | Fat: 23g | Sodium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin C: 43mg
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