Sea Bass with Tomatoes and Olives

Sea Bass with Tomatoes and Olives Recipe
4 Servings

Cost per Serving:



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2 1/3 cups chicken broth
3 tablespoons butter
2 3/4 teaspoons kosher salt
1 cup quinoa
4 (6 oz.) sea bass or salmon fillets, with skin
3/4 teaspoon black pepper
2 teaspoons olive oil
10 ounces red or yellow grape or cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved lengthwise
1 clove garlic, minced
2 teaspoons chopped fresh thyme
Grated peel of 1 lemon
1 1/2 cups dry white wine
1 1/2 teaspoons sugar
1/4 cup chopped parsley


Prep: 10 Minutes
Cook: 20 Minutes

In a medium saucepan, bring 2 cups chicken broth, 2 Tbsp. butter and 1/2 tsp. salt to a boil. Stir in quinoa, cover and return to a boil. Simmer until liquid is absorbed, 15 minutes. Fluff with a fork and set aside.

Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper. Pat skin side dry with paper towel. Heat oil in a large, nonstick skillet over medium-high heat. Place fish fillets in hot pan skin-side down and sear for 5 minutes. Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes. Transfer fish fillets to a plate, tent with foil and keep warm.

Wipe oil from pan and reduce heat to medium, then add remaining 1 Tbsp. butter. Add tomatoes, olives, garlic, thyme and lemon peel. Increase heat to mediumhigh, add wine and cook for 4 minutes. Add remaining 1/3 cup chicken broth, sugar, and remaining 1/4 tsp. each salt and pepper; stir well. Sprinkle parsley into sauce.

Spoon quinoa onto plates and place sea bass skinlessside up on top. Spoon sauce over fish and quinoa.

Created date

March 2006

Nutritional Information

Calories 577
Fat 24 g
Satfat 7 g
Protein 38 g
Carbohydrate 38 g
Fiber 4 g
Cholesterol 93 mg
Sodium 2 mg