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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: A Bird in the Hand is worth Two in the Recipe Box

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Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice

Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 tablespoons olive oil, divided
5 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
2 teaspoons garlic and herb seasoning
1/2 cup vermouth
1 (14-ounce) can diced tomatoes
1 1/2 cups pitted Nicoise olives, divided
Reserved brown rice
2 tablespoons freshly chopped oregano leaves

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.

My Private Notes

Name: Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 5 sea bass fillets (about 5 to 6 ounces each); Salt and freshly ground black pepper; 2 teaspoons garlic and herb seasoning; 1/2 cup vermouth; 1 (14-ounce) can diced tomatoes; 1 1/2 cups pitted Nicoise olives, divided; Reserved brown rice; 2 tablespoons freshly chopped oregano leaves