Chilean Sea Bass Olives Basil (Print-Friendly Version)

Tender sea bass with golden skin, juicy tomatoes, olives, and fresh basil for a vibrant Mediterranean touch.

# Ingredients:

→ Main

01 - 450 g Chilean sea bass, skin-on, cut into equal-sized portions
02 - 15 ml extra virgin olive oil
03 - 14 g butter

→ Aromatics

04 - 1 shallot, peeled and diced
05 - 5 cloves garlic, peeled and minced

→ Vegetables & Garnish

06 - 300 g cherry tomatoes
07 - 75 g Castelvetrano olives, pitted and halved
08 - 1 lemon, juiced
09 - 15 g loosely packed basil leaves, torn, plus extra for serving

→ Seasoning

10 - 1 teaspoon kosher salt, plus more to taste
11 - 0.5 teaspoon ground black pepper, plus more to taste
12 - Pinch crushed red pepper

# Steps:

01 - Gently pat the sea bass portions dry. Season with 1 teaspoon kosher salt and 0.5 teaspoon black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Once hot, place the sea bass skin-side down and cook without moving for 5–7 minutes, pressing lightly with a metal spatula to ensure even skin contact. Only flip once the skin releases easily from the skillet.
03 - Flip the fish and reduce heat to medium. Cook for another 5–7 minutes until flesh is opaque and internal temperature reaches 63°C. Transfer the cooked portions to a plate, tent loosely with foil, and let rest.
04 - Return skillet to medium heat. Add butter and allow it to melt. Add diced shallot and minced garlic; sauté for 1 minute until fragrant. Stir in cherry tomatoes and halved olives, cooking for 5 minutes until tomatoes begin to blister. Gently break open a few tomatoes and season with salt, black pepper, and crushed red pepper to taste.
05 - Pour in freshly squeezed lemon juice and fold in the torn basil leaves. Sauté for 1 minute, then remove from the heat.
06 - Arrange the rested fish on a serving platter. Spoon the tomato and olive mixture over and around the fish. Finish with additional fresh basil leaves before serving.

# Notes & Tips:

01 - For optimal skin crispness, press the fish gently during initial searing and flip only when it detaches easily from the skillet.
02 - Cooking times vary depending on thickness; check early to prevent overcooking. Internal temperature should reach 63°C for best texture.

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