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Braised sea bass with black olive vinaigrette

Time 30 minutes
Yields Serves 4
Braised sea bass with black olive vinaigrette

Black olive vinaigrette

1

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

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 (surrounded but not covered by 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.


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