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!

It has been pretty hot outside, therefore I did not feel to have too many burners going at once, or even less the oven on tonight.  As a result, I came up t with this simple recipe following my expedition to the grocery store and purchased some of the most beautiful and fragrant heirloom tomatoes I have seen. I wanted to do something with them.

Chilean Sea Bass

Also called Patagonian and antarctic toothfish is one of the most sought-after fish in the world.

Black sea bass is low in calories and fat contains omega-3 fatty acids. Black sea bass has a moderate level of mercury.

Delicate in flavor and white fish in color. Deliciously prepared in a butter sauce, or you can bake fish for less than 15 minutes.

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.


  • This recipe is prepared rather fast, 20 minutes, thus make sure all your ingredients are ready prior of start to cook the fish.
  • The longer you let the relish sit together, the more infused the flavor.
  • Always rinse the capers. Either to remove the saltiness of the salt, if salt preserved. Or to remove the acidity of the vinegar.
  • The tomato relish just needs a few minutes, just to be warmed up.
  • Use a large or 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. A made some simple roasted potatoes to go alongside.

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Chilean Sea Bass with Tomato Relish

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
  • serves 2 


Original recipe yields 2 servings

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  • 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 tablespoon olive oil
  • 2 6 ounces sea bass fillets


  1. Rinse the capers under cold running water, rinse and pat dry with a paper towel.

  2. Put 1 tablespoon of olive oil in a medium-size skillet over medium heat. When hot add capers 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.

  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the Dijon mustard, and vinegar. Add the tomatoes and mix well.

  4. 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.

  5. Top the fillets with the tomato relish and enjoy.

  6. Optional: squeeze some lemon juice over the whole plate


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