Recipe: Braised sea bass with black olive vinaigrette

(Anne Cusack / Los Angeles Times)

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.

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.

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.