Print Recipe

Chilean Sea Bass with Tomato Relish

Course Fish
Cuisine French
Keyword fish, sea bass, tomatoes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2


  • 3 tbsps capers 3 tablespoons drained capers
  • 3 tbsps olive oil 3 tablespoons olive oil
  • 1 cup tomatoes 1 cup cut into small chunks tomatoes
  • 0.33333333333333 cup green olives 1/3 cup pitted and chopped green green olives
  • 1 tbsp vinegar 1 tablespoons Champagne vinegar
  • 1 tsp Dijon mustard 1 teaspoon Dijon mustard
  • 1 tsp shallots 1 teaspoon minced shallots
  • 1.5 tbsp olive oil 1 1/2 tablespoon olive oil
  • 6 ounces sea bass fillets 2 6 ounces sea bass fillets
US - Metric


  1. Rinse the capers under cold running water, rinse and pat dry with 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.v

  3. In a small bowl, whisk together the remaining 2 tablespoons 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 cook 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.