Spigola alla Pitarillara with Tomato and Olive Sauce

Ingredients

• 4 sea bass fillets (about 6 ounces/170g each) 4 sea bass fillets (about 6 ounces/170g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/4 cup (60g) black olives, pitted and sliced 1/4 cup (60g) black olives, pitted and sliced
• 2 tablespoons capers, rinsed 2 tablespoons capers, rinsed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the sea bass fillets with salt and pepper on both sides.
3. 3.
   Place the fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden.
4. 4.
   Flip the fillets and cook for an additional 2-3 minutes until cooked through. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until translucent and fragrant.
6. 6.
   Add the diced tomatoes, black olives, and capers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
7. 7.
   Season the sauce with salt and pepper to taste.
8. 8.
   Return the sea bass fillets to the skillet, spooning the tomato and olive sauce over them. Cook for another 2-3 minutes to allow the flavors to meld together.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Sea bass — Ensure that the sea bass fillets are fresh and of high quality. Look for fillets with firm flesh and a mild, slightly sweet aroma.
• Tomatoes — Opt for ripe and juicy tomatoes for the sauce. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Black olives — Choose good-quality black olives, such as Kalamata or Nicoise, for their rich flavor. If desired, you can use green olives instead.

Tips & Tricks

• To achieve a crispy skin on the sea bass, make sure the skillet is hot before adding the fillets.
• If you prefer a smoother sauce, you can blend the tomato and olive mixture using a blender or food processor.
• For an extra burst of flavor, add a splash of white wine to the sauce while it simmers.

Serving advice

Serve the Spigola alla Pitarillara hot, with a generous spoonful of the tomato and olive sauce over each sea bass fillet. Accompany it with roasted potatoes or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sea bass fillets on a serving platter, spooning the vibrant tomato and olive sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of roasted potatoes or steamed vegetables to create an appealing and well-balanced presentation.