Crispy-Skin Sea Bass with Cherry Tomato & Olive Sauce
30 min · Medium
#high-protein#light#mediterranean#summer
Restaurant crackle at home. Sea bass fillets pan-fried to shattering, golden-skinned perfection, set over a rustic burst-tomato and olive sauce. Light, elegant and on the table in half an hour — the dinner that makes a weeknight feel special.
Ingredientsfor 4 portions
- 700 g Sea Bass, Raw, skin-on fillets
- 2 cup Cherry Tomatoes, halved
- 20 olives Black Olives
- 3 clove Garlic, sliced
- 2.9 tbsp Olive Oil
- 0.3 cup Parsley
- 1 Lemon
Steps
- Pat the sea bass skin completely dry and season — dry skin is the secret to crackling crispness.
- Warm most of the olive oil in a pan over medium and soften the sliced garlic for 1 minute, then add the cherry tomatoes and olives and simmer 6–8 minutes until the tomatoes slump into a chunky sauce.
- Meanwhile heat the remaining oil in a separate non-stick pan until shimmering and lay the fillets in skin-side down, pressing flat for the first few seconds so they don't curl.
- Fry without moving for 3–4 minutes until the skin is deep gold and crisp, then flip and cook just 1 minute more until the flesh turns opaque.
- Stir the parsley and a squeeze of lemon through the sauce, spoon onto plates and set the fish on top, skin proudly up.
