Sea Bass with Tomato Raisin Sauce and Olive Gremolata
This sea bass is all about the sauces! A buttery and slightly sweet tomato sauce pairs perfectly with the fish and the olive gremolata.
Equipment
- 1 Medium Pan
- 1 Medium Bowl
Ingredients
For the Sea Bass with Tomato Raisin Sauce and Olive Gremolata:
- 4 (6-8 oz.) skinless fillets Chilean Sea Bass
- Kosher salt
- Freshly ground black pepper
- Avocado oil
- Tomato Raisin Sauce warmed through, recipe below
- Olive Gremolata recipe below
For the Tomato Raisin Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 shallot halved, peeled, and diced
- 2 cloves garlic thinly sliced
- Kosher salt
- 1 tablespoon tomato paste
- 2 Roma tomatoes diced
- 1 cup vegetable or fish stock
- 2 tablespoons golden raisins
- 1/8 teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ¼ teaspoon Herbes de Provence
- 1 tablespoon butter
- 2 teaspoons lemon juice
- Freshly ground black pepper
For the Olive Gremolata:
- ½ cup pine nuts
- 4 garlic cloves minced
- 24 pitted Castelvetrano olives minced
- 4 teaspoons lemon juice
- ¼ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons minced chives
Quick CopyCat Tomato Raisin Sauce (optional if you want an easier version):
- 1 cup marinara sauce
- 1/2 cup vegetable stock or fish stock
- 2 tablespoons golden raisins
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Herbes de Provence
- 2 tablespoons butter
- 2 teaspoons lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
For the Sea Bass:
- Let the fillets of seas bass come to room temperature. Sprinkle all over with Kosher salt and freshly ground black pepper.
- Heat a drizzle of avocado oil in a large pan over medium heat. Add fish and sear until golden and cooked through, 3-5 minutes per side, depending on size of fillets.
- Serve sea bass with warmed Tomato Raisin Sauce and Olive Gremolata.
For the Tomato Raisin Sauce:
- In a medium pot, heat olive oil over medium heat. Add shallot, garlic, and a pinch of Kosher salt and cook, stirring occasionally, until softened, 3-4 minutes.
- Add tomato paste and cook, stirring, for 30 seconds to 1 minute, until slightly darkened and fragrant. Add Roma tomatoes and cook until softened, 2-3 minutes.
- Add stock, raisins, red pepper flakes, smoked paprika, and Herbes de Provence. Bring to a boil and cook for 7-9 minutes, until reduced. Remove from heat.
- Transfer to a blender and puree with butter, lemon juice, and a pinch of Kosher salt and freshly ground black pepper. Taste and season with more Kosher salt and freshly ground black pepper, as needed.
For the Olive Gremolata:
- Heat a medium dry pan over medium heat. Add pine nuts and toast, stirring occasionally, for 2-4 minutes, until golden brown. Transfer to a medium bowl.
- To the bowl with the pine nuts, add garlic, olives, lemon juice, olive oil and a pinch of Kosher salt and freshly ground black pepper. Stir to combine, adding more salt and pepper, if needed. Once cooled, stir in chives.
Quick CopyCat Tomato Raisin Sauce (optional if you want an easier version):
- Place the marinara sauce, stock, raisins, red pepper flakes, smoked paprika, and Herbes de Provence in a medium pot and set over medium-high heat. Bring to a boil and cook, stirring occasionally, until reduced and thickened, 4-5 minutes.
- Transfer to a blender and puree with butter, lemon juice, and a pinch of Kosher salt and freshly ground black pepper. Taste and season with more Kosher salt and freshly ground black pepper, as needed.
Notes
Sea Bass: While best served immediately, it can be stored in an airtight container in the refrigerator for up to 3 days.
Tomato Raisin Sauce: Can be stored in an airtight container in the refrigerator fir up to one week.
Olive Pine Nut Gremolata: Best served immediately, but can be stored in the refrigerator for up to 3 days. The olive oil will congeal in the refrigerator, so let come to room temperature before serving.
Tried this recipe?Let us know how it was!