Sea bass with Lemon and Black Olives

Sea bass with Lemon and Black Olives

Sea bass with lemon and black olives is a dish that typically features tender sea bass fillets cooked with tangy lemon and flavorful black olives. The fish often pan-seared or baked and then served with a sauce or topping made from a blend of chopped black olives, lemon zest, lemon juice, olive oil, garlic and sometimes herbs like parsley or thyme. The combination creates a vibrant and savory taste experience, balancing the mildness of the sea bass with the bright citrus notes and the briny richness of the olives.

Preparation time: 10 minutes 

Cooking time  20 minutes

Servings: for 4 people 

Ingredients: 

• 1 sea bass weighing 
• 1 kg (but 2 sea bass weighing around 500 g are also perfectly fine) 
• 20 black olives 
• 5 lemons 
• 1 glass of white wine 
• 4 tablespoons of extra virgin olive oil of olive 
• 1/2 tablespoon flour thyme oregano fine 
• sea salt

Preparations:

1. Clean the fish well and scale it carefully by passing the blade of a knife from the tail towards the head (you can ask your fishmonger to do this for you). 
2. Pour 3 tablespoons of oil into a pan and place the fish in it. 
3. Sprinkle with salt, thyme and oregano and pour over the wine and the juice of 4 lemons. 
4. Cut the last lemon into slices and cover the fish with it. 
5. Place the pan on medium heat and, after 5' of cooking, turn the fish. 
6. Continue cooking for about 15' (in case you prefer to prepare this dish by cooking the two small sea bass, 15' in all will suffice). 
7. At the end of cooking, put the fish on a hot plate and prepare the sauce. 
8. Dilute the flour with 1 tablespoon of water and add it to the cooking liquid to bind. 
9. Just before serving, remove the skin from the fish and arrange the fillets on 4 hot plates. 
10. Drizzle with the sauce and decorate you the fish with black olives.