Pan fried sea bass with Spanish olives, piquillo peppers and sherry
Olives might be the nibble-with-drinks we turn to most often. Some might also drop one into a sneaky Martini. Throwing them into a salad – well, we’ve all done that. And perhaps added them to a tagine, for an exotic touch.
Here’s your chance to make something even more impressive, creating an authentic taste of Spain using Spanish olives and one of our most favourite fish: sea bass.
4 fillets of seabass (about 150g each)
1 tin of pitted purple Spanish olives
1 tin of piquillo pepers
1 handfull of Spanish caperberries
100 ml of Spanish olive oil
4 garlic cloves
1 small glass of dry Fino sherry
Cracked (or freshly ground) black pepper
Flakes of salt
2 sprigs of flat parsley
- Wash and pat dry the seabass fillets.
- Drain the olives.
- Halve the piquillo peppers and remove any seeds.
- Drain the caperberries.
- Finely chop the parsley.
- Peel and thinly slice the garlic cloves, fry in half the olive oil over a medium heat until golden.
- Add the piquillo peppers and sauté for 30 seconds.
- Add the purple Spanish olives and caperberries and sauté for 30 seconds.
- Season with salt and pepper and add a splash of Fino sherry. Let the alcohol burn for a few seconds.
- Sprinkle in the parsley.
- Season to taste and keep the mixture warm.
- Heat a non-stick frying pan over a high heat and add a little Spanish olive oil.
- Fry the seabass fillets skin side down until ¾ done, turn the fillets over, season the skin with the salt flakes and cook for one more minute.
- Place the seabass fillets on a bed of the Spanish olives mixture; drizzle with olive oil and serve.
For more information, including more mouth-watering recipes, nutritional information, interesting facts and serving suggestions, visit Olives from Spain.
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