How to Make Poached Sea Bass
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (15)
- 24 oz skin-on boneless sea bass fillets
- 8 oz tomatoes sliced
- 4 oz onion sliced
- 4 oz celery sliced
- 2 oz black olives halved
- 3 1/2 cup cooked medium-grain rice from 1 3/4 cups uncooked
- 1/2 cup white wine
- 2 tbsp unsalted butter
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cilantro chopped
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep
Check the sea bass fillets: Check and pull out the pin bones in the fillets with tweezers.
Slice the tomatoes: Cut the tomatoes into thin round slices.
Slice the onions: Cut the onions in half and peel the skin. Make vertical cuts but keep the root intact. Slice off the root and discard.
Chop the celery: Slice off the leafy green part and chop the celery.
Halve the black olives
Cook the rice: Cook with a pot, rice cooker, microwave, or Instant Pot.
Chop the cilantro
Finely chop the parsley
Cook
Add the vegetables: Add 8 oz tomatoes, 4 oz celery, 4 oz onions, and 2 oz black olives to the pot. Pour in 1/2 cup white wine.
Add the fish: Add 24 oz sea bass fillets skin-side up.
Add the butter: Divide 2 tbsp unsalted butter into 4 portions and place them on the sea bass fillets.
Add the seasoning: Season the fish and vegetables with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp pepper flakes, 1 tsp dried oregano, 1/2 tsp paprika, and 1/4 cup cilantro.
Cover and cook: Cover the pot with a lid and bring it to a boil over medium heat. Turn it down to low heat and cook for 15 minutes.
Garnish and serve: Sprinkle with 2 tbsp parsley. Divide 3 1/2 cups of cooked rice into 4 servings and serve with the fish and vegetables. Enjoy.
