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Poached Greek-style Sea Bass

The tender and flaky fish combined with salty kalamata olives, aromatic wine, pungent capers, and fresh herbs make it a recipe to keep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean, seafood
Keyword: crawfish recipe, easy fish recipe, greek style recipe, poached sea bass, steamed sea bass
Servings: 3 people
Calories: 527kcal
Author: Tatiana

Equipment

  • 1 pan with lid large

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 527kcal | Carbohydrates: 8g | Protein: 61g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 266mg | Sodium: 2523mg | Potassium: 1053mg | Fiber: 3g | Sugar: 2g | Vitamin A: 803IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 4mg