Sea Bass with Tomato and Capers
Sea bass with tomato and capers makes a bright, elegant dish that’s surprisingly simple to prepare. In this recipe, you’ll sear the sea bass to crisp the skin and lock in its tender, flaky texture.
Then you’ll create a quick pan sauce with sweet, juicy tomatoes and tangy capers that complements the fish beautifully. The result tastes light, fresh, and full of Mediterranean character.
I love this dish for weeknights and dinner parties alike. The sea bass cooks quickly in one pan, and the sauce comes together in minutes. You can plate it straight from the skillet with little fuss. Plus, the vibrant colors and bold flavors impress every time.
Serve this sea bass with tomato and capers alongside a crisp green salad or roasted vegetables. It also pairs wonderfully with crusty bread to soak up the delicious sauce.
And if you enjoy wine with dinner, try a chilled glass of Sauvignon Blanc or Vermentino — both work perfectly with the bright, briny flavors.
Once you’ve tried this recipe, you’ll find yourself coming back to it often. It celebrates the beauty of simple ingredients prepared well — one of the true joys of cooking at home.
Pan Roasted Sea Bass with Tomato & Capers
Ingredients
- 1 pint grape tomatoes washed and halved
- 2 tablespoons capers rinsed and chopped
- 1½ tablespoons fresh oregano chopped
- 1½ teaspoons balsamic vinegar good quality
- salt and pepper to taste
- 1½ pounds Chilean sea bass filets cut up to 3 or 4 steaks
- ⅓ cup all purpose flour
- 2 tablespoons olive oil extra virgin
- 2 cloves garlic sliced thin
Instructions
- Preheat your over to 450°F.
- Combine the tomatoes, capers, oregano, balsamic vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper in a mixing bowl.
- I like to season the flour with salt and pepper and then dredge the fillets in it. Be sure to knock off any excess flour from the fillets. If you don't, the fish will stick and the flour will burn and make a mess in the pan.
- Heat an ovenproof pan, large enough to hold all the fillets without touching, over medium-high heat. Add the oil and heat until shimmering hot.
- Add the fish filets being sure they are not touching or crowded.
- Cook until the fish browns and no longer sticks to the pan, about 3 minutes. Don't play with the fish while it is browning or you will pull it apart. When the fish sears, it should release easily from the pan.
- Flip the fish over using a wide fish spatula if you have one.
- Add the garlic to the pan and continue cooking until the garlic starts to brown but don't let it burn. This should take all of 30 seconds.
- Add the tomato mixture to the pan but not on top of the fish.
- Stick the pan into the oven and roast until the fish is perfectly cooked. How will you know when it is perfectly cooked?When it is firm to the touch and opaque in the center. This may take anywhere from 3 to 6 minutes depending on the thickness of the fish.
- As with just about everything you cook, let the fish rest a few minutes before serving with the tomato, garlic mixture spooned over it.
Side Dish Ideas for Pan Roasted Sea Bass
| Side Dish | Description | Wine Pairing |
|---|---|---|
| Garlic Sautéed Spinach | Tender spinach sautéed with garlic and olive oil; a light, flavorful green that complements fish. | Sauvignon Blanc, Vermentino |
| Roasted Baby Potatoes | Crispy roasted baby potatoes seasoned with herbs and sea salt for a hearty side. | Chardonnay, Pinot Grigio |
| Lemon-Herb Quinoa | Fluffy quinoa tossed with fresh herbs and lemon zest for a bright, zippy contrast. | Albariño, Vermentino |
| Grilled Asparagus | Smoky grilled asparagus adds a fresh, slightly bitter note that balances the tomato and capers. | Grüner Veltliner, Sauvignon Blanc |
| Warm Farro Salad with Herbs | Nutty farro tossed with olive oil, parsley, and chives for a rustic grain accompaniment. | Pinot Gris, Vermentino |
| Fennel and Citrus Salad | Crisp shaved fennel with orange and grapefruit segments for a refreshing, palate-cleansing side. | Sauvignon Blanc, Rosé |
| Tomato and Cucumber Salad | A chilled salad of ripe tomatoes and cucumbers for extra Mediterranean flair. | Vermentino, Pinot Grigio |
| Crusty Artisan Bread | Perfect for soaking up the flavorful pan sauce. | Vermentino, Sparkling Wine |
Ingredients
Chilean sea bass, also known as Patagonian toothfish (Dissostichus eleginoides), is a type of fish that is highly prized for its succulent, white flesh and rich flavor. Despite its name, it is not a true bass but rather a deep-sea fish found in the cold, deep waters of the Southern Hemisphere, particularly in the sub-Antarctic and Antarctic regions.
Capers are small, green flower buds that are commonly used as a seasoning in Mediterranean cuisine. These buds come from the caper bush (Capparis spinosa), which is a perennial plant native to the Mediterranean region. Capers have a distinctive tangy and salty flavor, making them a popular addition to various dishes.
Balsamic vinegar is a dark, flavorful vinegar that originates from Italy. It is made from the concentrated juice, or “must,” of Trebbiano and Lambrusco grapes. The must is aged slowly and meticulously, resulting in a rich, complex vinegar with a sweet and tangy flavor. Authentic traditional balsamic vinegar is produced in specific regions of Italy, such as Modena and Reggio Emilia, and it undergoes a lengthy aging process, often for a minimum of 12 years and up to several decades.
All-purpose flour is a versatile wheat flour commonly used in a wide range of culinary applications. It is a staple ingredient in many kitchens and is known for its moderate protein content, which makes it suitable for various cooking and baking purposes. All-purpose flour is made from a blend of hard and soft wheat and is milled to a consistency that balances protein content for general use.
Olive oil is a type of edible oil that is extracted from olives, the fruit of the olive tree (Olea europaea). It is a staple in Mediterranean cuisine and is widely used worldwide for its rich flavor and various health benefits. Olive oil has been a key component of human diets for thousands of years. There are several types of olive oil, and their characteristics depend on factors such as the quality of olives used, the region of production, and the extraction process.
Garlic (Allium sativum) is a plant in the Allium (onion) family, and its bulb is widely used as a food ingredient and for its medicinal properties. The bulb comprises individual cloves, each covered in a papery skin. Garlic has been cultivated for thousands of years and is a fundamental ingredient in various cuisines worldwide.
4 Responses
Thank you so much for this delicious recipe. I halved it and it was delicious. I’ve never made Chilean Sea Bass and had it for the first time at a restaurant in NY. I absolutely loved it and wanted to enjoy it at less than the $30 the restaurant charged for it. I made it for dinner tonight and couldn’t help but eat it as soon as I put it on the plate.
Hi Kim, glad you enjoyed it and thanks for letting me know. – RG
I made this with Barramundi (Asian sea bass). It was a HIT. Will definitely make this again. I too keep a good supply of grape tomatoes on hand — because they’ve got so much flavor !!
This was an amazingly good recipe which we eliminated the flour dredge. We were so happy how this turned out. Just salt and pepper the fish beforehand and you will be pleased. The tomato and caper sauce was fantastic and so easy. I have already shared this with friends!
Thanks for letting me know Alex & Niki.