Food Recipes Dinner Sea Bass with Tomato and Black Olive Salsa 5.0 (4,684) 1 Review Sophie Dahl calls this a "good date dinner" because it's elegant yet easy. The Mediterranean-style salsa on the fish—a mix of olives, tomatoes, basil, and lemon juice—would be equally delicious on its own as a salad. By Sophie Dahl Sophie Dahl Sophie Dahl is a bestselling British author and the granddaughter of famed children’s book author Roald Dahl. She has published two critically acclaimed children’s books of her own as well as two novels and two cookbooks. Dahl hosted a six-part cookery series on BBC2, The Delicious Miss Dahl, based on her first cookbook Miss Dahl’s Voluptuous Delights (2009). Food & Wine's Editorial Guidelines Updated on June 20, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © Jan Baldwin Active Time: 25 mins Total Time: 45 mins Yield: 4 Ingredients Four 5-ounce black sea bass fillets 3 tablespoons fresh lemon juice 1/4 cup plus 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 1 cup pitted kalamata olives, chopped (4 ounces) 1 cup grape tomatoes, halved 2 tablespoons chopped basil 2 tablespoons chopped dill 1 teaspoon minced red chile Directions In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa. Make Ahead The salsa can be refrigerated for up to 4 hours. Suggested Pairing The Mediterranean flavors of this sea bass dish—tomatoes, black olives, fresh herbs—go particularly well with dry rosés, such as those of southern France. Originally appeared: March 2010 Rate It Print