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Chilean Sea Bass with Tomato Relish
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 2
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Chilean sea bass with tomato relish.
A beautiful dinner put together in less than 20 minutes, you will love it!
Simple to assemble with many flavors you do not want to miss. The tomato relish burst with flavors with the capers and the green olives.
The minced shallots add that extra depth and balance to the sweetness of the tomatoes. This step will only take a few minutes of stirring.
The dressing with the mustard and the Champagne dressing makes the perfect marriage with the relish.
The tender meat of the seared Chilean sea bass combined with the tomato relish leaves you wanting more.
A little bit about Chilean Sea Bass
Also called Patagonian and antarctic toothfish is one of the most sought-after fish in the world.
This wonderful fish is low in calories and fat. A great source of omega-3 fatty acids. Chilean sea bass has a moderate level of mercury which makes it a safe fish to enjoy.
Delicate in flavor and whitefish in color. Whether you decide to prepare the Chilean seabass in a butter sauce or baked it in the oven for less than 15 minutes, you will always have a very tender fish to bite into
What does it taste like?
Moist and buttery, with firm well-determined flakes that you can put your fork into. Milder in taste and flavor, and highly recommend for people that do not like strong fish flavor.
Tomatoes
Feel free to use any kind of tomatoes that you may have on hand. Heirloom tomatoes are excellent due to the meaty richness they offer.
I decided to go with the small cherry tomatoes for this dish.
If you chose to use the large beefsteak tomatoes, you may want to remove the seeds as they will make this dish very watery and lose some of the flavor richness.
Cooking tips and step by step to make this delicious Chilean sea bass with tomato relish
This recipe goes rather fast once you start cooking therefore I suggest getting all your ingredients ready at once.
- Start by making the champagne dijon mustard sauce for the tomato relish and set it aside.
- Always rinse the capers. Either to remove the saltiness of the salt, if salt is preserved. Or to remove the acidity of the brine.
- The capers will cook rather fast and will jump at you and burn, adding right the way the shallots and the remaining ingredients to the skillet.
- You can also use the small cherry tomatoes or Campari tomatoes. Quite tasty with it.
- The tomato relish just needs a few minutes, to be warmed up.
- The longer you let the relish sit together, the more infused the flavor.
- You can wipe down the skillet you just used to prepare the relish for the pan-seared Chilean sea bass.
- Use a large fish spatula to turn the fish and remove it from the skillet. You want your fish to stay all together.
The result was quite delicious as the sea bass sits on the natural juice of the tomatoes with the Dijon vinaigrette.
If Chilean Sea Bass is not available, you can make this with any white fish, and even tuna steaks cut thinner than your usual 1-inch thick. Cod is excellent with this sauce.
Side dishes to prepare with it
With so many flavors, I like to make simple white jasmine rice with butter and some chopped parsley to go alongside. Steamed potatoes are also delightful as a side dish.
Steamed green beans or broccoli is an excellent pairing as well.
You can never go wrong with a beautiful light salad. As well as a slice of toasted bread to help you soak up all the savory juices.
If you enjoy this dish, check out these flavorful recipes:
- Sea Bass with Artichokes and Chickpeas
- Rock Fish with Fresh Herbs Puree and Tomatoes
- Lemon Parmesan Orange Roughy
- Steamed Sea Bass and Spinach
- Sweet Potato Relish with Orange Roughy
Perfect dinner amongst friends and family. Or the perfect dinner date recipe.
Either way…
Chilean Sea Bass with Tomato Relish
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 2
Ingredients
-
3 tablespoons drained capers
-
3 tablespoons olive oil
-
1 cup cut into small chunks tomatoes
-
1/3 cup pitted and chopped green olives
-
1 tablespoon Champagne vinegar
-
1 teaspoon Dijon mustard
-
1 teaspoon minced shallots
-
1 1/2 tablespoons olive oil
-
2- 6 ounces sea bass fillets
-
salt and pepper
Instructions
-
Rinse the capers under cold running water, rinse and pat dry with a paper towel.
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In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the Dijon mustard, and vinegar. Add the tomatoes and mix well. Set aside.
-
Put 1 tablespoon of olive oil in a medium-size skillet over medium heat. When hot add capers, shallots and fry for 1 minute, gently shaking the pan. Add the tomatoes and the olives. Season with salt and pepper and cook for 2 – 3 minutes, just enough to warm.
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Season generously the sea bass with salt and pepper
-
In a large straight skillet heat the remaining olive oil over medium heat. Once the oil is hot, add the fillets and pan-seared them for 5 to 6 minutes on each side, or until cooked through completely and the fish flakes easily.
-
Serve the fillets with the tomato relish and enjoy.
-
Optional: squeeze some lemon juice over the whole plate
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Loving this Chilean Sea Bass! So easy and delicious!
Thank you!
One of my seafood favorites. Can’t wait to try it with this tomato relish!
Thank you!
Yum, I love all of the things in this dish! It’s been awhile since I’ve made sea bass, so I’ll be making this recipe soon. Thanks for sharing!
My pleasure. Enjoy it!
Haven’t done sea bass in a long time! Find your recipe really great and will try it soon!
Thank you. I am sure you will enjoy it.
first we really enjoyed the tomato relish. it was the perfect amount of tart. the fish was also very moist and tender
Thank you so much, I am so happy you enjoyed it.
Stunning restaurant quality dish! The tomatoes and capers were perfect with the tender sea bass. Thank you!
My pleasure! I am glad you enjoyed it.
This recipe is mouthwatering delicious. I love the tomato relish with the capers and Dijon mustard.
Thank you! Enjoy!
this looks so savory with simple ingredients that can be made on occassions!
Absolutely! Ready in a jiffy and full of flavor.
Enjoy!
What a gorgeous fish recipe! That tomato relish looks so fresh and flavourful. As someone who LOVES capers, this was a win for me from the get go!
I absolutely love capers and found myself eating them just for the fun of it.
Enjoy this recipe!
Such a delicious recipe, I can’t wait to make it with all the tomatoes from my garden.
That sounds amazing as the fresh garden tomatoes are so rich in flavor.
Enjoy!
I never used champagne vinegar in cooking, but I like the idea. Your relish looks fabulous and perfect for white fish, of which Dorada and sea bass are my favourites! I have to try this recipe asap!
You will enjoy it. I have tried it with cod as well.
Enjoy!
I just love food that is tasty but healthy. Travelling around the world trying out all types of local food will be my dream.
That is one of my dreams as well and will do one soon, hopefully.
Great recipe to try, I will have to share with my family
Thank you and enjoy it?
This recipe looks amazing! Can not wait to try it. We love different seafood recipes. Thanks for sharing!
The pleasure is all mine.
I love sea bass and this looks delicious for a weekend dinner!
Thank you! I am sure you will enjoy this super easy recipe.
I absolutely love this dish! The flavors are balanced and delicious. Sea bass is one of our favorites to cook in my house.
Thank you!
We always grow way too many tomatoes and this looks like a perfect way to use some of them! Yum
You will love it!
Enjoy!
This is a great dish I love white fish especially sea bass. The relish recipe sounds divine we will definitely be having this on the menu.
Thank you and enjoy it!
what a lovely fish recipe. the flavours are so well balanced.
Thank you!
This recipe should be named ‘how to make a simple piece of fish taste like a 5-star restaurant meal’ 🙂 delish!
Thank you so much for your kind compliment.