Ingredients:

  • 2 (approx. 170g / 6 oz each) Sea Bass fillets, skin on and scaled
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil (cooking grade)
  • 1 teaspoon (5g) Fine Sea Salt
  • ½ teaspoon (2g) Freshly Ground Black Pepper
  • 2 sprigs Fresh Thyme
  • 1 cup (150g) Cherry Tomatoes, halved
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 2 cloves Garlic, thinly sliced
  • 2 tablespoons (30g) Capers, drained and rinsed
  • ¼ cup (35g) Pitted Kalamata Olives, roughly chopped
  • ½ teaspoon (2.5g) Dried Oregano
  • Pinch of Red Pepper Flakes (optional)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 2 tablespoons (30 ml) High-quality Finishing Olive Oil
  • 2 tablespoons Fresh Flat-leaf Parsley, roughly chopped
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Pat Dry and Season Fish: Remove the sea bass fillets. Use paper towels to pat the skin side aggressively dry. Score the skin 2–3 times diagonally. Season the skin lightly with salt only. Season the flesh side with salt and pepper. Prepare relish ingredients: halve tomatoes, slice garlic, and chop olives.
  2. Sauté Garlic: In a small saucepan, heat 2 tablespoons of cooking Extra Virgin Olive Oil over medium heat. Add the sliced garlic and sauté for 30–60 seconds until fragrant, ensuring it doesn't brown.
  3. Burst Tomatoes: Add the cherry tomatoes, olives, capers, oregano, and chilli flakes (if using). Cook for 3–4 minutes, stirring occasionally, until the tomatoes start to soften and burst slightly, releasing their juices.
  4. Finish Relish Base: Remove from heat. Stir in the lemon juice and the high-quality finishing olive oil. Taste and adjust seasoning. Set aside to warm gently.
  5. Heat the Pan: Place a heavy-bottomed skillet over high heat for 3–4 minutes until smoking hot. Add the 1 tablespoon of cooking olive oil and allow it to shimmer instantly.
  6. Sear the Fish: Gently lay the sea bass fillets skin-side down. Immediately press down lightly on the fillets with a spatula for 10–15 seconds to prevent curling. Add the thyme sprigs to the pan. Reduce heat to medium-high.
  7. Cook Undisturbed: Cook undisturbed for 3–4 minutes. Do not move the fish. Once the flesh is about 80% opaque, turn off the heat. Gently flip the fish onto the flesh side (just for 30 seconds to kiss the pan).
  8. Rest and Serve: Transfer the fish to a clean plate, skin side up, and allow it to rest for 2 minutes. Stir the chopped fresh parsley into the warm tomato relish. Spoon a generous bed of the relish onto the plate and place the rested sea bass on top. Serve immediately with a wedge of lemon.