These moist Greek sea bass fillets are pan-fried with garlic, olives, oregano and lemon juice for a really quick and easy supper dish.
Greek Sea Bass Fillets with Olives and Lemon
- 4 Greek sea bass fillets, 85g-110g each, from the fish service counter
- 2 tbsp olive oil
- 1 clove garlic, thinly sliced
- 25g pine nuts
- 12 Waitrose Greek Olives stuffed with pimento
- Juice of 1 lemon
- ½ x 15g pack fresh oregano, chopped
- Lightly season the sea bass fillets. Heat 1 tablespoon of the olive oil in a non-stick frying pan, then add the fillets skin-side down and cook for 2-3 minutes or until the skin is crisp and golden brown. Turn over and cook for a further 1-2 minutes, until the flesh is opaque and just cooked through. Remove from the pan and place on warmed serving plates.
- Add the remaining tablespoon of oil to the pan and cook the garlic and pine nuts for 1 minute, until starting to lightly brown, then add the olives and sauté for a further minute.
- Remove the pan from the heat and stir in the lemon juice. Let it bubble for a minute then sprinkle in the oregano. Spoon the sauce over the fish and serve immediately with boiled and slightly crushed new potatoes, and a roquette and tomato salad.
To serve 4 people, simply double the quantities given above.
- Preparation time: 5 minutes
- Cooking time: 7 minutes
- Total time: 12 minutes
Typical values per serving:
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This recipe was first published in Mon Aug 01 01:00:00 BST 2005.