3 sea-bass fillets (with the skin)
4 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
3 cloves of garlic peeled and finely chopped
½ cup of dry wine (white or rose)
1 spring onion finely chopped
1 red onion, finely sliced
1/4 cup chopped parsley
1/4 cup chopped dill
1 medium zucchini, sliced
½ cup of green olives
Salt and pepper
- On 13 Oct 2020
- In Fish Recipes
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Difficulty Level: Medium
Sea - bass with zucchini and olives
My Summer vegetable garden is at the end of its life. A short life that lasts for just a few months, but what a life; full of abundance. My tomatoes and green beans were the nicest and tastiest this summer. In other years my produce was good, but this year the quantity, taste and smells were extraordinary. The zucchini in my vegetable garden inspired me to make this recipe of Sea-bass with zucchini and olives; let me tell you why.
Zucchini overload
After I cooked a lot for myself and the Odyssey bistro, I still had many vegetables left that I shared with my mother and our neighbours. I brought my mother a bag of zucchini every day, full of pride as I was following in my father’s footsteps after all, with my vegetable garden on our farm. All was well, up until the point that my mother opened her refrigerator to give me a glass of cold water when I was standing next to her; To my horror her refrigerator was full of my zucchini. So full, that she barely had space for a bottle of water…
The ‘birth’ of a recipe
Only then did I realise that I was overdoing it, again! At this moment I stopped my zucchini donations and started preparing food for the winter. I had a fantastic time fully enjoying the hours in the kitchen. It was less busy at the Odyssey Bistro this year so I had enough time. Now my storage is full with all the zucchini in jars and such! One night when I wanted to cook sea-bass and was surrounded by all the zucchini, they inspired me to make a delightful combination with the fish. I also gathered onions, dill, garlic, parsley, green olives, a lemon and a dry white wine, that once cooked, created a beautiful layer of vegetables to put the sea-bass on.
Sea-bass with zucchini and olives
Right now I have a lot less produce and am thankful to be able to use the vegetables for normal cooking again. Cooking for Rik, myself and the few lucky friends we have here now. Of course, there is still some zucchini left!
For the recipe of the Sea-bass with zucchini and olives I recommend this wonderful white wine from the Skouras Winery.
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Ingredients
Instructions
1. Wash the sea-bass fillets in fresh water. Pat the fish dry with kitchen paper. It’s important that most of the moisture is removed from the fish, so it will get a nice brown colour.
2. Heat 2 tablespoons of the olive oil in a large frying pan with a heavy bottom or non-stick surface. Cook the fish for 3-4 minutes with the skin-side down, until golden brown. You can put a lid on the top so the heat stays in the skillet and cooks the fish. Try not to move the fish too much, especially if you are using a pan that isn't non-stick, otherwise the fish might stick to the bottom and not get browned as nicely. No need to turn the fish over.
3. Remove the sea-bass from the skillet onto a plate.
4. Leave the skillet on the stove. Add the rest of the olive oil and sauté the red onion for a couple of minutes. Add the garlic, spring onion, zucchini and cook for another 2 minutes while mixing with a spatula. Add the dry wine, olives, lemon juice and zest and cook for another 8 minutes. Sprinkle the parsley and dill on the top.
5. Put the fish, skin up, back into the pan with the zucchini mix and let it cook all together over a gentle heat for another 3 to 5 minutes.
6. Serve the sea-bass from the skillet directly onto the plate.
Servings : 3
Ready in : 25 Minutes
Recipe Type : Fish
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