Sea bass fillets with tomato and olive oil

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Prep time:

Cook time:

Serves: 4

By Ponders



  • 2 tbsp parsley finely chopped

  • 6 tbsp extra virgin olive oil

  • 2 cloves garlic crushed

  • 2 large ripe tomatoes

  • 4 sea bass fillets

  • 1 tsp dried chilli flakes chopped

  • 125ml white wine


  1. Place the tomatoes in a bowl of boiling water and leave for about 10 seconds. Drain, then slip off the skins.
  2. Cut the tomatoes in half, scoop out the seeds and dice the flesh into pea-sized pieces.
  3. Heat the oil in a wide, shallow pan, and add the garlic, parsley and chilli. Cook for 2 minutes.
  4. Then, add the tomato and cook for 2 more minutes, before adding the wine. Raise the heat and allow to simmer for a few more minutes.
  5. Season with salt and pepper, lower the heat and lay the sea bass fillets, skin side up, in the pan. Cover and cook for 5 minutes (10 if using frozen fish).
  6. Serve the fillets, skin side down, with the sauce on top.

Handy Hint

The chilli makes it quite hot, so omit if preferred.

Additional Information

  • tomato

  • Fish

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Ponders 05/09/11 21:07

    lovely served with new potatoes & fresh green veg. Adults loved it (no kids in house to test!)