Imagine a restaurant-quality seafood dish that takes just 25 minutes to prepare and will have your family and friends begging for seconds. This Easy Broiled Bass with Tomatoes and Olives is not just a recipe—it's a culinary adventure that transforms simple ingredients into a Mediterranean-inspired masterpiece. With its perfect balance of tender fish, burst of sweet cherry tomatoes, and briny olives, this dish promises to elevate your home cooking game and impress even the most discerning food critics.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bass fillets
- 2 cups cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your broiler to high and position the oven rack approximately 6 inches from the heating element. Ensure the rack is centered to allow even cooking.
- Pat the bass fillets dry using paper towels. This helps achieve a better sear and prevents excess moisture during broiling.
- Place the bass fillets on a rimmed baking sheet lined with aluminum foil or a broiler-safe ceramic dish. The foil or dish will make cleanup easier and prevent sticking.
- Drizzle 1 tablespoon of olive oil over the fish fillets, ensuring they are evenly coated. Season the fillets with salt and black pepper on both sides.
- Scatter the halved cherry tomatoes and sliced olives around and between the fish fillets. Drizzle the remaining olive oil over the tomatoes and olives.
- Place the baking sheet in the preheated broiler. Cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The tomatoes should be slightly charred and the olives heated through.
- Remove the baking sheet from the broiler. Let the fish rest for 2-3 minutes to allow the juices to redistribute.
- Sprinkle freshly chopped basil over the fish and tomato-olive mixture just before serving.
- Carefully transfer the bass fillets to serving plates, ensuring each portion has an equal amount of roasted tomatoes and olives.
- Serve immediately while hot, optionally with a side of rice, roasted vegetables, or a light salad.
Tips
- Pat your fish dry: Moisture is the enemy of a good sear. Use paper towels to remove excess moisture from the bass fillets to ensure a beautifully crisp exterior.
- Watch your broiler closely: Broilers can go from perfectly cooked to burnt in minutes. Stay near the oven and check the fish every few minutes to prevent overcooking.
- Choose fresh ingredients: The quality of your bass, tomatoes, and olives will directly impact the final flavor. Opt for fresh, high-quality ingredients whenever possible.
- Let the fish rest: Allowing the fish to rest for 2-3 minutes after broiling helps redistribute the juices, ensuring each bite is moist and flavorful.
- Customize your herbs: While basil is fantastic, feel free to experiment with other fresh herbs like oregano, thyme, or parsley to suit your taste preferences.
- Use a broiler-safe dish: Ensure your baking sheet or dish can withstand high temperatures to prevent any kitchen mishaps.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 85mg
