Description
This Poached Sea Bass recipe features tender, flaky sea bass fillets simmered gently in a flavorful white wine broth with sautéed onions, tomatoes, and aromatic herbs. Topped with Castelvetrano olives and fresh parsley, this elegant and quick-to-prepare dish is perfect for a light, healthy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1/2 yellow onion, thinly sliced
- 2 (6 ounces each) sea bass fillets
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup white wine
- 2 Roma tomatoes, sliced
- 1/4 cup Castelvetrano olives, halved
- 1/4 cup parsley, coarsely chopped
Instructions
- Heat the butter: Heat the butter in a large skillet over medium-high heat until melted and shimmering, preparing the base for sautéing the onions.
- Sauté the onions: Add the thinly sliced yellow onions to the skillet and sauté them for 4 to 5 minutes, stirring occasionally, until they become translucent and fragrant.
- Add the fish and seasonings: Place the sea bass fillets carefully on top of the sautéed onions. Arrange the sliced Roma tomatoes around the fish. Sprinkle the dried oregano, red pepper flakes, salt, and ground black pepper evenly over the fish and vegetables. Pour the cup of white wine into the skillet to create the poaching liquid.
- Simmer the fish: Cover the skillet with a lid and reduce the heat to maintain a gentle simmer. Poach the sea bass for about 6 minutes or until the fish is opaque and flakes easily with a fork, indicating it is fully cooked.
- Add final toppings: Once cooking is complete, uncover the skillet and sprinkle the halved Castelvetrano olives and coarsely chopped parsley over the fish to add brightness and extra flavor.
- Serve: Serve the poached sea bass immediately. It pairs beautifully with rice or can be enjoyed as a standalone dish.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Make sure not to overcook the sea bass to keep it moist and tender.
- Castelvetrano olives add a buttery, mild flavor; you can substitute with other green olives if unavailable.
- This dish pairs well with steamed rice, crusty bread, or a light salad.
