Name: Savor Summer with Chilean Sea Bass and Olives Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 fillets Chilean Sea Bass (Use skin-on for better texture.); 2 tablespoons Extra Virgin Olive Oil (Essential for pan-searing.); 2 tablespoons Butter (Substitute with additional olive oil for a dairy-free option.); 1 medium Shallot (Swap for yellow onion if necessary.); 2 cloves Garlic (Use fresh cloves for best flavor.); 1 cup Cherry Tomatoes (Can replace with any small, sweet tomato variety.); 1 cup Castelvetrano Olives (Green olives make a good alternative.); 2 tablespoons Lemon Juice (Fresh juice is recommended.); 10 leaves Basil Leaves (Fresh basil works best.); 1/2 teaspoon Crushed Red Pepper (Adjust according to spice preference.); to taste Salt (Essential seasoning.); to taste Pepper (Essential seasoning.)

Jump to Recipe Print Recipe

As the sun begins to set and summer evenings beckon, I find myself craving something bright and fresh—like this Summery Chilean Sea Bass with Olives and Cherry Tomatoes. Imagine buttery, flaky fish paired with plump, juicy cherry tomatoes and briny Castelvetrano olives, all kissed by a splash of zesty lemon and fragrant basil. The beauty of this dish lies not only in its vibrant colors but also in its quick prep time, making it an ideal choice for both casual weeknight dinners and special occasions. Trust me, this delightful pescatarian meal will leave you feeling satisfied without the fuss of complicated cooking. Ready to elevate your summer dining? Let’s dive into this delicious recipe!

Why is this Chilean Sea Bass special?

Simplicity at its Finest: This recipe requires minimal ingredients and skill, making it accessible for both novice and experienced cooks.

Bright, Fresh Flavors: The combination of cherry tomatoes, olives, lemon, and basil infuses the dish with a burst of summery brightness that elevates your dining experience.

Quick Cooking Time: In just under 30 minutes, you can serve an impressive dish that rivals gourmet restaurants, perfect for both busy weeknights or a special gathering.

Versatile Ingredients: Whether you stick with the original recipe or switch it up with variations like using halibut or adding capers, the possibilities are endless!

Crowd Pleaser: This dish appeals to everyone, ensuring that you can impress guests and casual diners alike without breaking a sweat.

For more delightful seafood concoctions, check out our Scrambled Eggs Ricotta or dive into a main course like Mignon Peppercorn Sauce!

Chilean Sea Bass with Olives Ingredients

For the Fish

Chilean Sea Bass – Provides a buttery, rich flavor that melts in the mouth; use skin-on for better texture.
Extra Virgin Olive Oil – Essential for pan-searing; adds flavor and helps crisp the fish skin effectively.
Butter – Enhances the richness of the sauce; substitute with additional olive oil for a dairy-free option.

For the Aromatics

Shallot – Offers a mild onion flavor; swap for yellow onion if necessary.
Garlic – Adds depth and aroma; use fresh cloves for the best flavor profile.

For the Vegetables

Cherry Tomatoes – Tart and juicy, essential for brightness; can replace with any small, sweet tomato variety.
Castelvetrano Olives – Provides a unique salty-sweet flavor; green olives make a good alternative.

For the Finishing Touches

Lemon Juice – Brightens the entire dish; fresh juice is recommended for optimal taste.
Basil Leaves – Adds vibrant freshness; fresh basil works best; avoid using dried basil as a substitute.
Crushed Red Pepper – Offers a hint of heat; adjust according to your spice preference.
Salt and Pepper – Essential seasonings to enhance overall flavor of the dish.

With these ingredients ready, you’re one step closer to creating a sumptuous Chilean Sea Bass with Olives masterpiece!

Step‑by‑Step Instructions for Chilean Sea Bass with Olives

Step 1: Prepare the Fish
Pat the Chilean sea bass dry with paper towels and season both sides generously with salt and pepper. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Carefully place the fish skin-side down in the hot skillet and cook undisturbed for 5-7 minutes, or until the skin is golden brown and crispy, releasing easily from the pan.

Step 2: Flip and Cook Through
Gently flip the sea bass using a metal spatula, and cook for an additional 5-7 minutes. Keep an eye on the internal temperature, aiming for 145ºF. The fish should appear opaque and flake easily with a fork. Once cooked, transfer the fillets to a plate and tent with foil to keep warm while you prepare the accompanying sauce.

Step 3: Sauté Aromatics
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter, along with the diced shallots and minced garlic. Sauté for about 1 minute, or until fragrant and the shallots become translucent. This will create a rich flavorful base for the Mediterranean flavors that will follow in your Chilean sea bass dish.

Step 4: Add Tomatoes and Olives
Next, toss in the halved cherry tomatoes and the Castelvetrano olives into the skillet. Cook for approximately 5 minutes, allowing the tomatoes to blister and soften while mingling with the buttery mixture. Stir occasionally; the vibrant colors of the tomatoes should pop, and their juices will begin to mix with the olive oil.

Step 5: Finishing Touches
Stir in the fresh lemon juice and torn basil leaves, and sauté for an additional minute. The heat from the skillet will release the aromatic essence of the basil, enhancing the overall brightness of the Chilean sea bass with olives. Once mixed, turn off the heat to preserve the fresh flavors.

Step 6: Serve and Garnish
To serve, arrange the crispy skin-up sea bass fillets on a large platter, and spoon the sautéed tomatoes and olives generously around the fish. Garnish with additional basil leaves for a pop of freshness and color. This visually stunning presentation captures the essence of summer, making it a delightful centerpiece for any dining occasion.

Make Ahead Options

These Summery Chilean Sea Bass with Olives and Cherry Tomatoes are perfect for meal prep enthusiasts! You can season the Chilean sea bass and store it in the refrigerator up to 24 hours before cooking to enhance the flavors. Additionally, sauté the tomatoes and olives ahead of time, then let them cool before transferring to an airtight container, allowing for up to 3 days of freshness in the refrigerator. When you’re ready to serve, simply heat the pan, add a splash of olive oil, and briefly reheat the sautéed mixture before plating it with the freshly cooked fish. This prep will save you precious time on busy weeknights while ensuring your dish remains just as delicious!

Expert Tips for Chilean Sea Bass with Olives

Ensure a Hot Pan: Preheat your skillet adequately before adding the fish. A hot pan is key for achieving that coveted crispy skin on your Chilean sea bass.
Dry the Fish: Pat the sea bass dry with paper towels to remove excess moisture. This helps the skin crisp up beautifully without steaming.
Watch the Cooking Time: Tailor your cooking time based on the thickness of the fillets. After flipping, keep a close eye to ensure the internal temperature reaches 145ºF without overcooking.
Use the Right Spatula: Employ a metal spatula when flipping the fish; this helps maintain the integrity of the fillet, preventing it from breaking.
Fresh Ingredients Matter: Always opt for fresh garlic and basil. Dried herbs and garlic can falter in flavor, which is crucial in enhancing your Chilean sea bass dish.
Experiment with Variations: Feel free to swap ingredients, such as trying capers instead of olives or different herbs. Customizing your dish keeps dinner exciting and personal!

What to Serve with Summery Chilean Sea Bass with Olives?

Elevate your dining experience with these perfect pairings that enhance the vibrant flavors of your Chilean sea bass.

Creamy Mashed Potatoes:
Their velvety texture complements the flaky fish, making each bite a delightful exploration of flavors.
Citrusy Quinoa Salad:
Bursting with fresh veggies and a citrus vinaigrette, this salad adds brightness that harmonizes beautifully with the richness of the sea bass.
Grilled Asparagus:
The crisp-tender stalks bring a smoky depth to the plate, while their earthy taste balances the sweetness of tomatoes.
Herbed Couscous:
Infused with herbs and zesty lemon, couscous offers a light, fluffy base that perfectly absorbs the luscious sauce from your dish.
Arugula Salad with Lemon Vinaigrette:
The peppery kick of arugula, combined with a tangy dressing, creates a refreshing counterpart to the richness of the fish, cutting through the flavors with ease.
Sauvignon Blanc:
A chilled glass of this vibrant white wine enhances the meal, reflecting the refreshing lemon and basil notes in your Chilean sea bass.

Storage Tips for Chilean Sea Bass with Olives

Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fish may lose some texture but will retain its flavor.

Freezer: While freezing is possible, it’s best to avoid it as the delicate texture of the Chilean sea bass may suffer. If necessary, wrap tightly in plastic wrap and foil, storing for up to 1 month.

Reheating: Reheat in a skillet over low heat to gently warm the fish, ensuring it doesn’t dry out. Add a splash of water or broth to maintain moisture if needed.

Serving Fresh: For optimal taste and texture, enjoy your Chilean sea bass with olives fresh, ideally on the same day it’s prepared.

Chilean Sea Bass with Olives Variations

Feel free to play around with this recipe and make it your own with these delightful twists!

Sea Bass Alternatives: Swap Chilean sea bass for cod or halibut for a different flavor while keeping that flaky texture intact. Each fish brings a unique twist to this dish!
Herb Infusion: Replace basil with fresh dill or parsley to explore new flavor profiles. The fresh herbs will dance through your dish, enhancing the brightness of every bite.
Olivier’s Twist: Exchange Castelvetrano olives for kalamata or even green olives for a different briny experience. Each variety contributes distinct notes that can surprise your taste buds.
Tomato Variations: Substitute cherry tomatoes with heirloom varieties or sun-dried tomatoes for a deeper tangy sweetness. Their richness will elevate the overall flavor beautifully.
Heat it Up: Add a pinch of cayenne or chopped jalapeño to the sauté for a fiery kick. If you love spice, embrace the heat and watch your guests rave about this take!
Zesty Citrus: Incorporate lime juice in addition to lemon for an unexpected citrus blend. The zing will brighten up the dish like a ray of sunshine.
Vegetable Medley: Toss in some sautéed zucchini or bell peppers alongside the tomatoes for added texture and nutrition. A colorful medley takes this dish to the next level.
Grain Pairing: Serve over a bed of quinoa or wild rice for a wholesome base that complements the flavors. This hearty addition transforms your meal into a complete feast!

For more delicious seafood ideas, consider preparing our flavorful Pork Chops Potatoes or indulge in another pescatarian delight like Pork Chops with Potatoes in Gravy!

Chilean Sea Bass with Olives Recipe FAQs

What type of Chilean sea bass should I choose when shopping?
Absolutely! When shopping for Chilean sea bass, look for fillets that have a vibrant, translucent color and are firmly textured. The skin should be shiny and intact, without any dark spots. Freshness is key as it ensures a melt-in-your-mouth experience; avoid fish that looks dull or has an overwhelming fishy odor.

How long can I store leftovers of the dish in the fridge?
You can store leftovers of your Chilean sea bass with olives in an airtight container in the refrigerator for up to 2 days. I recommend trying to enjoy it fresh, as the fish’s texture may not be as flaky upon reheating. When you’re ready, simply warm it up gently in a skillet to help retain moisture.

Can I freeze Chilean sea bass with olives?
Freezing is possible, but caution is advised! For best results, wrap the cooked sea bass tightly in plastic wrap and then in foil to prevent freezer burn, storing for up to 1 month. To reheat, thaw overnight in the fridge, and then warm it on low heat in a skillet, adding a splash of water or broth to keep it moist.

What should I do if the fish is sticking to the pan?
Very! If your Chilean sea bass is sticking, it may not have cooked long enough or the cooking temperature is too low. Ensure your pan is adequately heated before adding the fish. If it’s still problematic, gently slide a metal spatula underneath the fillet, allowing it to release naturally. Patience is key!

Can I substitute ingredients to accommodate dietary restrictions?
Absolutely! If you’re looking for alternatives, you can easily swap the butter for more olive oil for a dairy-free option. If you or your guests have olive allergies, green olives can be replaced with capers for that briny flavor. Feel free to adjust the crushed red pepper to cater to your spice tolerance as well.

Is this dish suitable for pet consumption?
While the main ingredient, Chilean sea bass, is safe for pets, keep in mind that seasoning and ingredients like garlic and onions are toxic to dogs and cats. If considering sharing, serve unseasoned fish in small amounts as a special treat, ensuring to avoid any harmful components.