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Sea bass prepared alla Ligure brings together the defining flavours of the Ligurian coastline - black olives, briny capers, sun-burst cherry tomatoes, white wine, and the aromatic freshness of basil and parsley - in a quick, vibrant pan sauce that is built in minutes and finished with the fish itself. Sea bass fillets are pan-seared skin side down to a crackling, golden crust before the Mediterranean garnish is added to create a light, flavourful sauce that clings to the fish without overwhelming it. The Ligurian touch is the combination of basil and parsley together, the delicate white wine reducing into the olive oil to form an almost salsa-like sauce. This is the fish cooking of the Italian Riviera: fast, bold, aromatic, and tasting unmistakably of the warm sea that lies outside the window.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Pat the sea bass fillets dry with kitchen paper. Season with salt and pepper on both sides.
Heat the olive oil in a wide frying pan over medium-high heat. Place the fillets skin-side down and press gently with a spatula to prevent curling. Cook for 4-5 minutes until the skin is deeply golden and crisp.
Flip the fillets carefully and cook for 2-3 minutes more on the flesh side. Remove to a warm plate.
In the same pan over medium heat, add the sliced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes, black olives, and capers. Pour in the white wine and let it bubble and reduce for 2 minutes.
Return the fish fillets to the pan, skin side up, to warm through for 1 minute and absorb the sauce.
Scatter fresh basil and parsley over the fish and serve immediately from the pan.
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