Black Sea Bass with Mint Caper Olive Oil Relish

Serves 4


Zakarian Collection Olive Oil


1 cup fresh Italian parsley leaves
1 cup fresh mint
1/4 cup drained capers in brine
1 small shallot, finely chopped
Zest and juice of 1 lemon
6 tablespoons extra virgin olive oil, plus more for cooking the bass
Kosher salt and freshly ground black pepper
4 (6 ounce) black sea bass fillets, with skin (about 1 to 1 1/2 inches thick)


Preheat oven to 450 degrees. Combine the parsley, mint, capers, shallot and lemon zest and juice in a food processor. Pulse until coarsely chopped. With the machine running, add the olive oil and pulse until combined but still slightly chunky. Season with salt and a generous grinding of black pepper. Set aside while you cook the fish.

Heat a large nonstick skillet over medium high heat. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Add enough olive oil to just cover the bottom of the skillet. Add the fish to the skillet, skin side down. Cook until the skin is crisp, 2 to 3 minutes, flip to brown the flesh side, about 1 minutes. Flip back to skin side down and put the fish in the oven and roast until just cooked through, 6 to 8 minutes, depending on thickness. Serve the fish topped with the relish.  

More Olive Oil Recipes

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Greek Country Salad