Poached Sea Bass
This poached sea bass recipe is one of my favorites! It's full of flavor - the delicate fish, the briny olives, the aromatic wine, and the fresh herbs all combine to make this an amazing meal. Sometimes I serve it over rice, but I like it on its own as well.
For those of you that might be wondering about the sustainability of sea bass, I highly suggest checking out this chart from the Monterey Bay Aquarium's Seafood Watch site. By the by, they make an app that I've downloaded on my iPhone and regularly check in the grocery store to see what seafood I can buy that makes less of an impact on the ocean. With this app, and the recommendations of the friendly fishmonger, I purchased line caught Atlantic sea bass for this recipe.
- 1 tablespoon butter
- 1/2 yellow onion, thinly sliced
- 2 sea bass fillets
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 cup white wine
- 2 Roma tomatoes, sliced
- 10 Castelvetrano olives, halved
- 1/4 cup parsley, coarsely chopped
- 1/4 cup basil, coarsely chopped
This recipe was adapted from this sea bass recipe from My Recipes.