The poached Greek-style sea bass recipe is everything one can dream of. The tender and flaky fish combined with salty kalamata olives, aromatic wine, pungent capers, and fresh herbs make it a recipe to keep.
Served alone or next to some healthy black rice, the poached sea bass recipe is an absolute must-try for those who like fish or seafood. It is a cozy recipe to make because it is simple to make, and it takes less than half an hour to have it ready to be served. Whether you’re a person that keeps an eye on the calorie intake or simply like quality food, the Greek-style poached sea bass will impress with its taste and flavors.
Ingredients for poached seabass
The ingredients for this delicious and healthy recipe are easy to find, and besides an amazing taste, it will give an outstanding look. Since it is a Greek-style recipe, the ingredients will also be mainly typical of that part of the world. These include:
- Seabass is eviscerated but with scales on; the scales will retain the flavors and juices inside upon cooking.
- Kalamata olives, whole
- Cherry tomatoes
- Capers, marinated
- Fresh garlic
- Fresh herbs such as thyme and cilantro or parsley if you are not a cilantro fan
- White wine, dry
- salt and pepper
Just gather all the ingredients and start the cooking process; it will only take about half an hour.
Why not remove the scales of the sea bass?
What makes this recipe super easy to make is the fact that you cook the fish with the scales on. Whole fish with its scales on does not stick to the pan, no matter how you cook it, and that is a good thing, isn’t it? Moreover, the scales will preserve the natural juices and flavors of the fish and will augment its taste upon cooking. Do not worry about removing them when ready to eat; the scales are easily removed after the fish has been cooked. However, if you enjoy eating the skin of the fish, that will be a problem. I promise that the meat will be so aromatic and delicious that you will not feel the need nor the absence of the skin. If you still prefer the fish with its scale off, here are some recipes suitable for your taste:
NOTE: for this recipe, you need sea bass with scales on, but it is mandatory to have it eviscerated. Ask the market staff to remove the intestines and the gills, or do it yourself at home. Rinse the eviscerated fish with plenty of clean water.
How to cook Greek-style poached sea bass?
You will need a large pan with a lid to cook the Greek-style poached sea bass. Pick up a pan that will fit all the ingredients. First, prepare the fish, removing all the insides and the gills. Then rinse it well under running water. Use clean paper towels to remove excess water. At this point, season the inside of the fish with salt and pepper. Then fill it with the ingredients.
Stuff the fish with lemon slices, garlic, and fresh herbs such as thyme and cilantro. Once you have cleaned, seasoned, and stuffed all fishes, it is time to proceed to the next part of cooking the poached Greek-style sea bass. Watch the video below:
Pour some olive oil into the pan and lay the stuffed greek-style sea breams on top of the oil. Generously sprinkle on top with the rest of the ingredients such as cherry tomatoes and capers. and kalamata olives. Don’t miss the fresh herbs. Finally, pour the dry white wine on top of the composition to coat everything well.
Cover the pan with a lid and put it on the stove on medium-low heat. Cook the Greek-style sea bream for 20 minutes, with the lid on.
TIP: you know the fish is perfectly cooked when the eyes of the fish become entirely white.
How to serve the Greek-style poached sea bream?
Serve the fish as soon as it is cooked. It is succulent and extremely delicate. Use a spoon tip to gently remove the skin; it will come off easily. Besides the delicate fish, you will have plenty of flavorsome juices in the pan. Use those juices to coat the meat before serving. The sweet, delicate sea bream with steamed olives, cherry tomatoes, and capers is simply heavenly. Also, serve the fish next to a chilled glass of dry white wine to make it a round-tasted meal.
Poached Greek-style Sea Bass
- 1 pan with lid large
- 2.2 lb sea bass 3 small-medium fishes
- 2-3 tbsp olive oil
- 3 slices lemon
- 1/2 cup capers
- 1 cup kalamata olives
- 1 cup cherry tomatoes
- 3 cloves garlic
- 1 handful fresh thyme
- 1 handful fresh cilantro or parsley
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 cup white dry wine
- Clean the fish from the intestines and gills, rinse under running water
- Use a paper towel to absorb excess water
- Season the inside part of the fish with salt and ground black pepper
- Slice the lemon and garlic and stuff a few slices into the fish. Add a few sticks of thyme and some fresh cilantro
- Drizzle some olive oil into the pan
- Lay the fishes onto the pan and add sprinkle the cheery tomatoes, capers, and kalamata olives on top
- Add the remaining fresh thyme and cilantro
- Pour the white dry wine all over the fish and the rest of the ingredients
- Cover the pan with a lid
- Set the pan on the stove on medium-low heat and allow it to cook for about 20 minutes. Do not remove the lid in the meantime
- Serve as soon as the dish is cooked. Serve alone or next to some rice and a glass of chilled white dry wine