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Recipe: Braised sea bass with black olive vinaigrette

(Anne Cusack / Los Angeles Times)
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Braised sea bass with black olive vinaigrette

Total time: 30 minutes

Servings: 4

Black olive vinaigrette


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1 tablespoon minced black olives

3 tablespoons black olive juice

1/4 cup Champagne vinegar

1/2 cup extra virgin olive oil

1/2 cup grape seed oil

Kosher salt and freshly ground black pepper

In a medium bowl, combine the minced black olives, olive juice and vinegar. Whisk in the olive oil and grape seed oil in a slow, gentle stream. Season to taste with salt and pepper.

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Braised sea bass and assembly

1 pound sea bass fillet (skin on)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

About 1 cup black olive vinaigrette

1 to 2 tablespoons chopped fresh flat-leaf parsley

1. Wash and dry the sea bass fillet thoroughly with paper towels, then cut crosswise into 4 equal pieces. Season the fish with a liberal pinch each of salt and pepper.

2. In a medium skillet, heat the oil over medium heat until hot. Add the fish, skin side down, and cook until the skin crisps, about 3 minutes. Remove the fish to a clean plate, skin side up. Wipe out the skillet, and let it cool.

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3. Add enough vinaigrette to cover the bottom of the skillet. Add the fish, skin side up (it should be surrounded by, not covered by, the vinaigrette). Bring the vinaigrette to a simmer over medium heat and cook, basting the fish frequently, until it flakes easily, about 3 minutes.

4. Remove the fish to a plate, sprinkle with parsley and serve.

Each serving: 268 calories; 22 grams protein; 1 gram carbohydrate; 0 fiber; 19 grams fat; 3 grams saturated fat; 49 mg cholesterol; 0 sugar; 91 mg sodium.

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