All Landry's Kitchen purchases are packed and shipped with the utmost of care to the 48 Contiguous United States. To ensure your delivery arrives in pristine condition, we do have a $75.00 order minimum.

Sea Bass with Mediterranean Salsa

How to Prepare Sea Bass with Mediterranean Salsa    

Difficulty Level:    


  • Fish

Wild caught Chilean sea bass fillet

Salt and pepper to taste

  • Mediterranean Basil Relish - quantities below are needed per serving of Sea Bass

1 ½ cups Cherry Tomatoes, cut in half

1 tsp Olive Oil

Pinch of salt and black pepper

2 tbl. Kalamata olives, pitted, cut across into rounds

2 each large green stuffed olives, cut across into rounds 

2 tsp capers with juice

1 tbl. red onion, peeled, cut paper thin,long

1/4 tsp lemon juice

1 tbl. extra virgin olive oil

1 tsp. basil leaves, chopped

1/8 tsp lemon zest using


Large Frying Pan

Large Mixing Bowl

Baking Sheet

Aluminum Foil

How to prepare fish  

  1. Add olive oil to frying pan and let it heat.
  2. Place fillets meat side down first, then skin side if your fillet comes with skin on.
  3. Cook on medium heat 4-6 minutes per side to reach internal temperature of 140 degrees. It's key to temperature test as the thickness of Sea Bass can vary greatly.
  4. Take fillets out and set aside.

How to prepare relish  

  1. Preheat oven to 450 degrees.
  2. Place cherry tomatoes in a bowl and combine with oil, and seasonings. Toss to coat with oil.
  3. Place on a baking sheet lined with aluminum foil and bake in the oven until the skins start to blister, about 6-8 minutes. (Reduce time if using a convection oven).
  4. Place tomatoes in the same bowl as before. Add remaining ingredients and combine with a spoon. Let sit at room temperature while cooking the fish, or cool in the refrigerator if you prefer a crisper bite.

How to assemble your dish  

  1. Place and spread relish bedding on the plate
  2. Place fillet on top of the salsa
  3. Sprinkle with finely chopped basil

Tip from the chef: Cut all olives in thin 1/8" rounds to maintain relish consistency. It's absolutely right to use small martini olives, you just need to double the amount that you are using. 

Try this wine pairing  

This dish makes me think of the South of France and when you are there, the wine that tastes the best with everything is a lean, crisp, dry rosé. Go with something from Provence and find the youngest one available, drink it chilled like a white wine and enjoy your staycation.

Older Post
Newer Post
Close (esc)

Subscribe Today for 10% off sitewide

Receive exclusive offers and Landry's Kitchen news delivered right to your email box

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now