Recipe by twissis
Found at foodsfromspain.com when I looked for a Spanish olive recipe. Spain is the world's main olive tree reserve, the olive being the most characteristic of the Mediterranean basin's tree species. Over 300 million olive trees grow in Spain, making it the world's leading producer & exporter of olive oil & table olives. I just happen to love them & I was hooked when I thought of the seafood bounty we enjoy here in Iceland. *Enjoy!*
Top Review by Member #610488
I had some frozen cod in the freezer so I just thawed the fillets out and followed the directions, even slicing the garlic. Good flavor, great veggies and, of course, perfect fish. The nice thing was it didn't take that long to make either.
- 1 sea bass
- 15-20 black olives
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 tomatoes, ripe
- 2 garlic cloves, unpeeled
- 1 fresh thyme sprig
- 1 sprig summer savory
- 226.79 g white wine
- 44.37 ml tomato sauce
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Peel the onions & cut into strips. Wash & chop up the peppers.
- Heat 3-4 tbsp of extra virgin olive oil in a frying pan & fry the onion, peppers & unpeeled garlic cloves.
- Peel & dice the tomato & add to the pan w/the olives & sprigs of thyme.
- Add the tomato sauce.
- Place the filleted sea bass on top of the vegetables. Pour over the wine & cook for another 7 min (covered) until the fish takes on a glossy, white colour & flakes easily.
- Serve the sea bass atop the vegetables.
- NOTE #1: It's prob just me over-thinking this prep, but I'd be inclined to peel & slice (or chop) the garlic cloves vs leaving them in the dish whole & unpeeled. Just a thought.
- NOTE #2: Unless I missed some details, the recipe didn't include the size of the sea bass or the # of servings. I suppose the latter depends largely on the former, but I'll try to research the average size of sea bass off the coast of Spain & amend this recipe as needed.