Sea Bass with Tomatoes, Olives and Capers
This Sea Bass with Tomatoes, Olives and Capers is sure to delight your guests. It's simple, classic and absolutely perfect for any occasion.
Ingredients
- 1 pound sea bass butterflied (my fishmonger did this for me)
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1 cup halved grape tomatoes
- ¼ cup olives sliced
- 1 tablespoon capers rinse if salt cured
- 1 teaspoon fresh oregano chopped
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Instructions
- 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.
Notes
Adapted from EatingWell.com