Seared Sea Bass with Warm Cherry Tomato and Green Olive Sauce, Creamy Basil Polenta, and Grilled Zucchini
An original fish recipe featuring pan-seared sea bass fillets paired with a warm, juicy sauce of cherry tomatoes, green olives, garlic, and lemon. It is served over creamy basil-scented polenta and finished with grilled zucchini for a dish that feels elegant yet approachable.
Ingredients
- 4 filetes / 680 g 680 g sea bass fillets, skin on (approx. 170 g por filete)
- 8 g 8 g salt (divided to taste)
- 3 g 3 g black pepper (freshly ground)
- 45 ml 45 ml olive oil (divided)
- 300 g 300 g cherry tomatoes (whole or cut a the mitad si son large)
- 80 g 80 g pitted green olives (slices)
- 9 g 9 g garlic (finely chopped)
- 50 g 50 g shallot (finely chopped)
- 80 ml 80 ml dry white wine (for desglasar)
- 2 g 2 g lemon zest (without the parte blanca)
- 30 ml 30 ml lemon juice (freshly squeezed)
- 8 g 8 g fresh parsley (chopped)
- 160 g 160 g quick-cooking polenta (dry)
- 720 ml 720 ml water (for the polenta)
- 240 ml 240 ml whole milk (for dar cremosidad)
- 30 g 30 g butter (unsalted)
- 40 g 40 g grated Parmesan cheese (finely grated)
- 10 g 10 g fresh basil (chopped fina)
- 360 g 360 g zucchini (2 medium, thinly sliced largas)
- 1 g 1 g red pepper flakes (optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Pat the sea bass fillets very dry with paper towels. Season both sides with 4 g salt, the black pepper, and a little of the lemon zest. Set aside while you prepare the other components.
- 2
2. In a medium saucepan, heat the water and milk over medium heat until nearly simmering. Add 2 g salt. Slowly rain in the polenta, whisking constantly to prevent lumps. Cook over low heat for 5 to 7 minutes, stirring often, until thickened. Stir in the butter, Parmesan, and basil until creamy. Keep warm over very low heat.
- 3
3. Heat a grill pan or large skillet over medium-high heat. Brush the zucchini slices with 15 ml olive oil and season with 1 g salt. Cook for 2 to 3 minutes per side until tender with golden grill marks. Keep warm.
- 4
4. In a wide skillet, heat 15 ml olive oil over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds more. Add the cherry tomatoes and cook for 4 to 5 minutes, stirring occasionally, until some burst and release their juices.
- 5
5. Add the green olives to the tomato skillet. Pour in the white wine and cook for 2 minutes so it reduces slightly. Stir in the lemon juice, parsley, and remaining lemon zest. Taste and adjust with 1 g more salt if needed. Keep the sauce warm over low heat.
- 6
6. Preheat the oven to 220°C / 425°F.
- 7
7. In another large oven-safe skillet, heat the remaining olive oil over medium-high heat. Place the sea bass fillets skin-side down and gently press with a spatula for 20 seconds to keep them from curling. Cook for 3 to 4 minutes until the skin is golden and crisp.
- 8
8. Flip the fillets and transfer the skillet to the preheated oven. Roast for 3 to 5 minutes at 220°C / 425°F, depending on thickness, until the fish is just cooked through and flakes easily.
- 9
9. To serve, spoon the creamy polenta onto plates. Arrange the grilled zucchini on top and add a sea bass fillet. Spoon over the warm cherry tomato and green olive sauce, making sure to distribute the shallot, garlic, and pan juices as well.
- 10
10. Serve immediately, with extra basil or parsley on top if desired.
Chef tips
If the polenta thickens too much before serving, stir in 1 to 2 tablespoons of hot water or milk. For crispier fish skin, make sure the fillets are thoroughly dried before searing.
Substitutions
You can use snapper, gilt-head bream, or branzino instead of sea bass. Parmesan can be replaced with Grana Padano. If you prefer not to use wine, replace it with the same amount of fish stock or water plus a few extra drops of lemon.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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