Crispy Sea bass fillets with Roasted Cherry Tomatoes, White Wine, and Taggiasca Olives.

This is our favourite way to eat Sea bass and the way you often will have it served in our hometown Venice. When cooking cherry tomatoes in the oven with Olives and White Wine, they create a perfect sauce for this simple Crispy Sea bass recipe. 

Ingredients for 2 people:

  • 2 Sea bass fillets with skin on (about 120gr each in weight)

  • 10 pitted Olives (we love to use Kalamata Olives or Taggiasca Olives from @natoora)

  • 3 garlic cloves smashed and peeled

  • 20 datterini cherry tomatoes halved

  • A splash of white wine

  • Extra Virgin Olive Oil


    Butterbean Dip:

    • 300g jarred butter beans

    • 1 garlic clove

    • ½ a lemon juice

    • 2 tbsp Extra Virgin Olive Oil

    • 1 small handful of Parsley

    • Salt and Pepper


Recipe: Method: 

Start by cutting your cherry tomatoes in half, lay them cut side up on a oven proof dish, drizzle with olive oil, a sprinkle of dried Oregano and salt and cook at 160C for about one hour until the tomatoes are have lost a lot of their liquid and are nicely caramelised. Turn the heat up to 200C and add your olives cut in half, a splash of white wine, mix it all and let cook for a further 15 minutes. 

Pat your sea bass fillets dry with kitchen paper and salt/ pepper both sides. In a frying pan, heat 1 tablespoon of olive oil and once hot place your fish skin side down. Press the fish down at first with a spatula to stop make sure all of the skin has contact with the bottom of the pan to crisp up properly. Cook on high heat for about 2/3minutes with a lid and then a further 2mins without a lid until the skin is nice and crispy and the fish is cooked through. Serve with the warm roasted tomatoes and olives. 

If you wanted to serve this as a main course then you can also serve it with a delicious butter bean dip. We love to use @boldbeanco. 

In a blender, put your drained and rinsed beans, half the juice of a lemon, 1 big garlic clove, 1 small handful of parsley and 2 tablespoons of Extra Virgin Olive Oil. Blitz until smooth. If it is too thick, add a teaspoon of water and blend again. Rectify seasoning with salt, pepper and olive oil. 

To plate, display the butter bean puree at the bottom of your, put your crispy sea bass  skin side up on top and pour your tomato and olive sauce all over.

charlotte chapuis