Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| For the fish: | ||
| 4 (6 oz each) sea bass fillets, skinless | ||
| Sea salt and freshly ground black pepper, to taste | ||
| 3 tbsp. olive oil | ||
| For the sauce: | ||
| 1 tbsp. olive oil | ||
| 1 tbsp. butter | ||
| 1 large or 2 small shallots, finely chopped | ||
| 2 cloves garlic, minced | ||
| 1 tbsp. capers | ||
| 1 c. dry white wine | ||
| 3 Roma tomatoes, seeded and diced | ||
| ¾ c. pitted Kalamata olives, halved | ||
| ½ c. heavy cream | ||
| 1 (0.75 oz) package fresh basil leaves, rolled up and cut into a chiffonade | ||
| Sea salt or kosher salt to taste (start with 1 teaspoon) | ||
| Freshly ground black pepper (a few grinds with a pepper mill) |
Directions
- Season sea bass fillets with salt and pepper. In an oven-proof sauté pan, over high heat, add the olive oil and sear fish for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes. Check internal temperature; it be 100 to 120 degrees depending on the thickness of the fish. Set aside.
- Meanwhile, in another sauté pan over medium heat, melt the olive oil with butter. Add the shallots, garlic and capers and cook for 1 to 2 minutes until shallots become soft.
- Add the white wine and cook for 1 minute to allow alcohol to evaporate. Add the diced tomatoes and olives and cook for about 3 minutes.
- Place the fish fillets in the pan, add heavy cream, cover and cook for 4 to 5 more minutes until the fish reaches 140 degrees internally and sauce is bubbling.
- Remove fish to serving plate. Stir basil into the sauce and spoon over the fish. Garnish with fresh grape tomato halves and a basil leaf or two.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60g
- Sodium: 560mg
- Total Carbohydrates: 4g
- Protein: 18g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Carrie Leftwich, Hy-Vee catering manager.