Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 37
- Cholesterol
- 80
- Sodium
- 893
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.