Sea bass stewed with cherry tomatoes
1 serving
30 minutes
Sea bass braised with cherry tomatoes is a refined dish of Spanish cuisine that harmoniously combines the tenderness of fish with the rich flavor of tomato sauce. Popular in Mediterranean regions, sea bass is perfectly complemented by the aroma of thyme, garlic, and fresh basil. This recipe incorporates traditional Spanish cooking techniques where braising helps retain the fillet's juiciness. The sauce made from cherry tomatoes, passata, and olives gives the dish a bright, slightly sweet-and-sour note, creating a perfect balance of flavors. Prepared this way, sea bass becomes tender, rich, and elegant—ideal for a light dinner with a glass of white wine. Serving it in a deep plate with aromatic sauce makes this dish not only a gastronomic delight but also a true aesthetic pleasure.
1
We slice the garlic into thin 'slices'.
- Garlic: 1 clove
2
We cut the cherry tomatoes in half.
- Cherry tomatoes: 3 pieces
3
Cut the tomatoes in their own juice into small cubes.
- Canned tomatoes: 2 pieces
4
Place the saucepan on high heat, pour in a few tablespoons of olive oil. Add garlic and thyme, and stir.
- Garlic: 1 clove
- Thyme: 1 bunch
5
We cut the cherry tomatoes in half and place them skin side up. We sauté everything on high heat for a couple of minutes.
- Cherry tomatoes: 3 pieces
6
Remove the pan from the heat, pour in the broth, and place the skillet back on the heat. Bring to a boil and let some of the liquid evaporate.
- Fish stock: 100 ml
7
Meanwhile, cut the sea bass fillet diagonally into 3 roughly equal strips. Make several cuts on the skin of each to prevent the fish from curling during cooking.
8
In a saucepan, add chopped tomatoes in their own juice and continue to evaporate until the sauce thickens.
- Canned tomatoes: 2 pieces
9
Add passata, and season with salt and pepper to taste.
- Passata (sieved tomatoes): 100 g
- Fish stock: 100 ml
10
Place the fish with the scales facing up. If you notice that the sauce lacks liquid, you can add a bit more fish broth.
- Sea bass fillet: 1 piece
- Fish stock: 100 ml
11
We add olives and basil leaves.
- Green olives: 5 piece
- Basil: 1 bunch
12
Now, the fish needs to be cooked for 3-4 minutes. The contents of the pan should be stirred very carefully to avoid damaging the fragile pieces of fish fillet.
13
We will need a deep plate. We place the fish with the sauce in it. Then we drizzle a little olive oil on top and garnish with a basil leaf.
- Basil: 1 bunch
