ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sea Bass with Tomatoes and Olives

Prep time 10 mins
Cook time 20 mins
Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • calories 577
  • fat 24 g
  • satfat 7 g
  • protein 38 g
  • carbohydrate 38 g
  • fiber 4 g
  • cholesterol 93 mg
  • sodium 2 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

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