Sea Bass with Tomato and Black Olive Salsa

Sea Bass with Tomato and Black Olive Salsa
Photo by Jan Baldwin


  • 1 cup(s) grape tomatoes
  • 3 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) chopped basil
  • Salt and freshly ground pepper
  • 2 tablespoon(s) chopped dill
  • 1 cup(s) pitted kalamata olives
  • 0.25 cup(s) plus 1 tablespoon extra-virgin olive oil
  • + 2 more ingredients
    • 4 5-ounce black sea bass fillets
    • 1 teaspoon(s) minced red chile

In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive ...

View full recipe at Food & Wine


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