Description
This is the dish that makes you feel like you should be sitting at a candlelit table overlooking the Mediterranean, not standing in your kitchen in yesterday’s pajamas. We’re talking buttery, flaky Chilean sea bass with skin so crispy it practically shatters when you touch it, nestled alongside a vibrant medley of bell peppers, olives, and fresh basil that tastes like summer decided to move in permanently. The fish is rich and luxurious (yeah, it’s pricey, but trust me on this one), and the olive-pepper combo adds this bright, briny pop that cuts through all that richness perfectly. My dinner guests literally went silent when I served this — and these are people who talk through movies. That’s how you know it’s good.
Ingredients
For the Fish:
- 4 Chilean sea bass fillets (6 oz each, skin-on)
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 tbsp butter
For the Mediterranean Magic:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 large sweet onion, sliced
- 1/2 cup mixed olives (Kalamata, Castelvetrano, whatever you love)
- 3 cloves garlic, sliced thin
- 2 tbsp olive oil
- 1/4 cup white wine (or chicken broth)
For the Finishing Touch:
- Fresh basil leaves
- Lemon wedges
- Good olive oil for drizzling
- Flaky sea salt
Instructions
Pat those sea bass fillets completely dry with paper towels — this is crucial for crispy skin. Score the skin lightly in a crosshatch pattern to prevent curling. Season generously with salt and pepper on both sides. Let them come to room temperature for about 15 minutes while you prep everything else.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 5 minutes until they start to soften and caramelize. Add the bell pepper strips and cook for another 8-10 minutes until they’re tender and slightly charred. Add garlic and olives, cook for 2 more minutes. Add wine and let it reduce by half. Season with salt and pepper, then transfer to a plate and keep warm.
Wipe out the skillet and heat 2 tbsp olive oil over medium-high heat until it shimmers. Place the sea bass skin-side down and DO NOT MOVE IT. Seriously, resist the urge. Let it sear for 4-5 minutes until the skin is golden and crispy. You’ll hear it sizzling — that’s the sound of perfection happening.
Gently flip the fish (the skin should release easily when it’s ready). Add butter to the pan and cook for another 3-4 minutes, basting the fish with the foamy butter. The fish should flake easily when done — don’t overcook this expensive beauty.
Return the pepper and olive mixture to the pan around the fish for the last minute just to warm through. Or plate the vegetables first and top with the fish — your call.
Plate the vegetables, top with the sea bass skin-side up (show off that crispy skin!), scatter fresh basil leaves around, drizzle with good olive oil, and finish with a sprinkle of flaky sea salt. Serve with lemon wedges because citrus makes everything better.
Notes
This pairs beautifully with creamy polenta, roasted fingerling potatoes, or even just crusty bread to soak up all those amazing flavors. For wine, go with a crisp white like Sancerre or Chablis, or if you’re feeling bold, a light Pinot Noir works surprisingly well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~380 kcal
- Protein: ~35g