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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
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
- 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
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