Sea Bass With Tomato And Black Olive Salsa Recipe

Ingredients

4 black sea bass fillets

3 tbsp. fresh lemon juice

1/4 c. extra-virgin olive oil

1 tbsp. extra-virgin olive oil

salt

Freshly ground pepper

1 c. pitted kalamata olives

1 c. grape tomatoes

2 tbsp. chopped basil

2 tbsp. chopped dill

1 tsp. minced red chile

Preparation

Step 1In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.Step 2Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill, and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.Step 3In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.