0 (0)

Fish and Shellfish, Healthy Eating, Mains

Braised sea bass with black olive vinaigrette

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

In my many years as a professional chef and an occasional dinner party guest, I've been on the receiving end of my fair share of spontaneous, frustrated confessions from home cooks feeling insecure about their repertoire of dishes. Some vent ... Read more

Total time: 30 minutes | Serves 4

Black olive vinaigrette

  • 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

Step 1In 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

Step 1Wash 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.

Step 2In 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.

Step 3Add 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.

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


Spiced winter squash
Spiced winter squash

California Fat's seafood stir-fry
California Fat's seafood stir-fry

Grilled cheese sandwich with Gorgonzola (un 'toast' alla vicentina)
Grilled cheese sandwich with Gorgonzola (un 'toast' ...

Pasta latkes
Pasta latkes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Mediterranean poached striped bass
Ginger lime lobster salad
Valentino's lobster-farro salad