Sea Bass with Tomatoes and Olives

Sea Bass with Tomatoes and Olives
Photo by www.myrecipes.com

Ingredients

  • Grated peel of 1 lemon
  • 2 teaspoons chopped fresh thyme
  • 1 cup quinoa
  • 10 ounces red or yellow grape or cherry tomatoes, halved
  • 1 ½ teaspoons sugar
  • 4 (6 oz.) sea bass or salmon fillets, with skin
  • 2 ¾ teaspoons kosher salt
  • + 8 more ingredients
    • 3 tablespoons butter
    • 1 ½ cups dry white wine
    • ¼ cup chopped parsley
    • 2 teaspoons olive oil
    • ¾ teaspoon black pepper
    • 1 clove garlic, minced
    • ½ cup pitted kalamata olives, halved lengthwise
    • 2 1/3 cups chicken broth

In a medium saucepan, bring 2 cups chicken broth, 2 Tbsp. butter and 1/2 tsp. salt to a boil. Stir in quinoa, cover and return to a boil. Simmer until liquid is absorbed, 15 minutes. Fluff with a fork and set aside. Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper. Pat skin side ...

View full recipe at My Recipes

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