Grilled sea bass with tomatoes and olives

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 329, total fat 15 G., saturated fats 2 G., proteins 29 G., carbohydrates 18 G., fiber 2 G., cholesterol 113 mg, sodium 602 mg, sugar 3 G.

Serve the fried sea bass fillet on a slice of crusty bread, topped with a juicy relish of tomatoes and black olives in a vinaigrette. Either a grill or a grill pan will do for frying the fish. First, prepare the relish so it can marinate and the tomatoes release their delicious juices while the fish cooks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1/4 tbsp. Kalamata olives, coarsely chopped
1/4 cup fresh parsley leaves
1 tbsp. white wine vinegar
2 ripe tomatoes, diced
1 fillet of striped sea bass weighing 600 g, preferably the center cut of uniform thickness
4 slices of crusty bread

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a grill or grill pan over medium-high heat; lightly brush the grill grate with olive oil.
In a large bowl, combine the olives, parsley, vinegar, tomatoes, and 2 tablespoons of olive oil. Season lightly with salt, generously with pepper, and toss again; set aside to allow the tomatoes to release their juices.

Meanwhile, brush the fish on both sides with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish, skin side up, until crisp grill marks appear and it releases easily, about 5 minutes. Rotate the fish about 45 degrees to create a grill pattern and continue grilling for another 3 minutes. Flip the fish and grill until opaque and a thermometer inserted into the side of the fish registers 135°F (57°C), another 5 minutes. Transfer to a cutting board.
Cut the fish into quarters. Place a slice of bread on each serving plate. Top with a piece of fish and top with the tomato and olive relish and its juices.

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