Roasted Sea Bass with Olivada and Tomatoes

When it’s summertime, I usually have a jar of olivada in the refrigerator. It’s a briny mixture of olives, pine nuts and garlic – perfect for the heat when we crave salt. Its flavors are sharpest when the olivada is freshly made, and we enjoy it simply slathered on bread or crostini with a chilled glass of rosé. The longer the olivada sits in the refrigerator, its flavors mellow and soften, losing some of its pungency.  Then I will toss it with pasta or sprinkle it in salads or over pizza. It’s also a handy garnish for meats and fish. I used the last bit of our latest batch of olivada on these sea bass filets. The salty olives and crunchy pine nuts were a perfect accompaniment to the flaky olive oil roasted fish filets and sweet tomatoes.

Roasted Sea Bass with Olivada and Tomatoes 

Halibut or swordfish may be substituted for the sea bass. Serves 4.

4 one-inch thick sea bass filets, about 2 pounds
1 cup grape tomatoes
1/4 cup extra-virgin olive oil
1 cup olivada
Juice of 1 lemon
Freshly ground black pepper
Sea salt
Fresh parsley or pea tendrils as garnish

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.

If you like this, you might enjoy these recipes:
Roasted Salmon with Green Olive and Almond Tapenade from TasteFood
Baked Sea Bass with Minted Zucchini, Corn and Tomatoes from Foodblogga
Sriracha Baked Salmon and Cauliflower from TasteFood
Miso Marinated Sea Bass from RasaMalaysia
Oven Roasted Colossal Shrimp from TasteFood

14 responses to “Roasted Sea Bass with Olivada and Tomatoes

  1. This sounds like an amazing dish!

  2. Love this condiment – I’m going to play copycat.

  3. This sounds and looks delicious! A perfect combination of summery flavours but I would just as happily much have this for dinner now, in Winter.

  4. Delicious and so summery! A droolworthy combination of ingredients and flavors.

    Cheers,

    Rosa

  5. I love the idea of the olivada. I missed that post. I will make some asap. Though pine nuts are so expensive, I wish I could grow them! c

  6. I know it will be tasty after I read the recipe. But the picture is awesome, so tasty. It makes me do it like straight away. And the tomatoes look just amazing.

  7. I’ve learnt something new today as I’ve never heard of olivadas – this is exactly my kind of recipe.

  8. Just beautiful! I really will have to make some of that olivadas.

  9. Gorgeous! I love having an olive mixture in the frig too – it’s a wonderful condiment to have around, and perfect in a recipe like this. Love it!

  10. Thanks for introducing olivada. The fish looks perfect thing to make for summer brunch! yum!

  11. Your sea bass sounds absolutely delicious. It is one of my favorite fish but I don’t see it often in the markets. I will definitely try this with another fish until I can find the sea bass.

  12. Pingback: Green Olive-Lemon Relish (With Sous-Vide Halibut) « Putney Farm

  13. Off to make some olivada right NOW!