Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
Recipe courtesy of
Robin Miller
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Serve bass and sauce over rice.
Copyright 2006, Robin Miller, All Rights Reserved
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