Sea bass in olive sauce

Name: Sea bass in olive sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 ready-to-cook sea bass (sea bass; approx. 500 g); 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 2 TABLESPOONS Capers; 50 g black olives without stone (glass); 1 Shallot; 2 pickled anchovies; 1 Garlic clove; 150 ml dry white wine; 1/2 bunch flat leaf parsley; 200 g strained tomatoes

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 ready-to-cook sea bass (sea bass; approx. 500 g)
7-10 Tbsp Salt
1 TABLESPOON Olive oil
2 TABLESPOONS Capers
50 g black olives without stone (glass)
1 Shallot
2 pickled anchovies
1 Garlic clove
150 ml dry white wine
1/2 bunch flat leaf parsley
200 g strained tomatoes

Directions

1
Wash the fish, dab dry, cut into 2-3 cm thick slices and season with salt. Heat oil in a pan, fry fish on each side for 1-2 minutes over high heat. Take the fish out and put it aside.
2
Drain capers and olives. Peel and finely dice the shallot. Wash the anchovy fillets, dab dry. Chop capers, olives and anchovies separately. Heat the frying pan again. Steam anchovies and shallots for 1-2 minutes until translucent.
3
Add the capers and olives and continue steaming for about 1 minute. Peel the garlic and press it through a garlic press into the pan. Deglaze with white wine, bring to the boil and boil down for 1-2 minutes. Wash the parsley, dab dry and, except for something to garnish, pluck the leaves from the stems and chop finely.
4
Stir tomatoes and parsley into the white wine, add fish and simmer for about 10 minutes at low heat. Season to taste with salt, arrange and garnish with parsley. Baguette tastes good with it.