This Sea Bass with Tomatoes, Olives and Capers is sure to delight your guests. It’s simple, classic and absolutely perfect for any occasion.
Today’s special guest is one of my favourite people in the whole wide world. Yes, that is a grand statement. It also happens to be incredibly true. I adore Liz of That Skinny Chick Can Bake. She is one of my dearest friends in life. Our friendship goes beyond blogging, and I consider her part of our family. Liz is just good people. There’s no other way to put it. She is kind, thoughtful, and caring.
I’ve had the pleasure of travelling with Liz to two conferences now. We fly to Mixed together each year, then rent a car and make the trek to the hotel. It’s endlessly entertaining and she tolerates my antics better than most people. I’m not easy to travel with, but somehow Liz makes me feel normal. Which is not an easy task given my stomach woes when travelling.
We also met up in Florida for a conference at Disney. My family had the distinct pleasure of hanging out with Liz at the park. She hung out with my kids and went on rides with us. She kicks butt on Buzz Lightyear, no lie, the woman can shoot. My kids and hubby adore her as much as I do. You don’t get to meet people like Liz often in life. She’s a rare gift, and a true friend. I cannot rave enough about this woman.
Add to that she is, in fact, skinny. Yet she cooks the most decadent food. I used to think it was some kind of magic or witchcraft but it’s not. Liz works really hard to eat well and exercise. She’s super devoted to leading a healthy lifestyle which I totally dig. We’re complete opposites yet we just click. Like foodie soul mates. I know you will adore her as much as I do. Please welcome Liz back to Cravings of a Lunatic.
I am delighted to be guest posting for my dear friend, Kim, here on Cravings of a Lunatic. Through our blogs, we became quick on-line friends. After giggling from her first comment on my blog 3 years ago, I knew I’d we’d be buddies. Over the years I’ve read scores and scores of her hilarious posts, but we actually evolved to real life friends after meeting in person at a blogger conference in Virginia. You’d think with a year’s more experience under my belt that I’d be mentoring her, but nooooooo….Kim is a whiz at all things blogging and has been so generous in sharing her vast knowledge with me. Thanks, Kim Bee, for all that you do!!!
Other Seafood Week Posts:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos’ Coconut Almond Crusted Cod
Dinners, Dishes and Desserts Brown Butter Seafood Risotto
Crazy Foodie Stunts Braised Salmon with Mushrooms, Potato Purée and Watercress
Crumb’s Saganaki Shrimp
OK, moving on to the recipe…
Places to stalk Cravings of a Lunatic!
- 1 pound sea bass butterflied (my fishmonger did this for me)
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1 cup halved grape tomatoes
- 1/4 cup olives sliced
- 1 tablespoon capers rinse if salt cured
- 1 teaspoon fresh oregano chopped
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Preheat oven to 450º. Line baking sheet with foil and spray with nonstick cooking spray.
Rub sea bass with 2 teaspoons of olive oil. Season well with kosher salt and freshly ground black pepper. Place on baking sheet and roast till fish is flaky, about 15 minutes.
While fish is roasting, add remaining olive oil to a skillet and cook the shallots till soft. Add tomatoes, olives and capers and cook for a minute or two, till tomatoes soften. Add oregano and balsamic vinegar and remove from heat.
Spoon over cooked sea bass to serve.
Adapted from EatingWell.com
With Lent in full gear, our family goes meatless on Fridays. The family is prone to requesting cheese pizza or tuna casserole (well, actually, only the hubby suggests the latter), but I decided to go a little more gourmet. This sea bass with tomatoes, olives and capers was easy, and ranked way above the canned tuna and cream of mushroom soup option, at least as far as I’m concerned. This is the sort of dish I love to order when dining out…healthy and packed with amazing Mediterranean flavors. The quickly cooked sauce composed of shallots, grape tomatoes, olives, capers and oregano could be served over any fish. I thought the sauce contrasted best with the nearly snow white sea bass. This recipe was definitely a keeper!
Thanks, again, for having me here today! Enjoy your well deserved break, my friend.
Thank you so much to Liz for being here with us today. It’s been a delight. I love having you visit. Sea bass is one of my favourite fish in the world. We used to fish for small mouth bass a lot as kids. My dad loved to fish, canoe and camp. So we did camping trips yearly and always had a blast.
Continuing this week’s theme of embarrassing fishing photos:
There are no words for this one. Except maybe “I’m sorry you had to see this”.
So today is the last Seafood Week post for this month. Good news though, we’ll be celebrating it again next month. Hurrah! Another week of having all my friends do my work for me. I’m such a giver.
Today my hope is to go see a movie. However mini-me is studying so it may not happen. I have been itching to see The Lego Movie. We’ll see how the day pans out. We’ll either hit a movie or I’ll be watching Netflix all day while pretending to work. My family is so gullible.
Make sure you swing by Liz’s blog, That Skinny Chick Can Bake. You should follow her blog, and also follow her on Facebook, Twitter, and Pinterest. I’m sure most of you already follow this lovely lady but if you’re not you need to immediately. I always call Liz the Queen of Bars. If you like desserts and bar recipes she’s your gal. Every single recipe in her recipe index is to die for!
Thanks to all my bloggy buddies for helping me out this week. I am so lucky to have such amazing friends in my life. If you want more seafood recipes check out the list below. Hope you love every recipe!
Toodles and smoochies! xx