Easy Mediterranean Sea Bass or Mahi Recipe: Flavorful and Healthy

Take your taste buds on a Mediterranean journey with this flavorful Mediterranean Sea Bass or Mahi Recipe! Perfectly seared fish filets are nestled into a vibrant medley of cherry tomatoes, Kalamata olives, capers, and fresh herbs, creating a dish that’s as beautiful as it is delicious. Whether you’re serving this for a weeknight dinner or a special occasion, it’s a recipe that brings elegance and bold flavors to your table.

This easy Mediterranean fish recipe combines the fresh, tangy taste of lemon with the briny goodness of olives and capers, all complemented by the sweetness of sautéed cherry tomatoes. The dish is finished with fresh parsley and basil, adding a burst of aromatic flavor to every bite. It’s a light yet satisfying meal that pairs wonderfully with roasted vegetables or a simple salad.

Perfect for fans of both sea bass and mahi, this dish highlights the natural flavors of the fish while elevating it with Mediterranean-inspired ingredients. Simple to prepare yet impressive in presentation, it’s a recipe you’ll come back to time and again. Ready to bring a taste of the Mediterranean to your kitchen? Let’s get cooking!

Comfort Food: Mediterranean Sea Bass Or Mahi

Mediterranean Sea Bass Or Mahi Ingredients

• 6 filets (about 6 ounces each)

• Salt & Pepper to taste

• 3 tablespoons olive oil

• 2 garlic cloves, minced

• 1 cup cherry tomatoes, halved

• 1/2 cup pitted Kalamata olives, chopped

• 1/4 cup capers, drained and rinsed

• Juice and zest of 1 lemon

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh basil, chopped

Directions For Mediterranean Sea Bass Or Mahi

1. Preheat oven to 375

2. Season both sides of the filets with salt and pepper

3. Heat 2 tablespoons of olive oil in a large, oven safe skillet over medium heat. Add the filets skin side down and sear for about 3 minutes or until skin is crispy. Flip the filets and cook for another 2 minutes. Remove the filets from the skillet and set aside

4. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Saute about 1 minute. Add the cherry tomatoes, olives, capers, lemon juice and zest to the skillet. Saute for another 2-3 minutes or until the tomatoes start to break down

5. Return the filets to the skillet, nestling them into the tomato and olive mixture. Transfer the skillet to the preheated oven and bake for about 8-10 minutes or until the fish is cooked all the way through

6. Sprinkle filets with parsley and basil before serving

7. Serve hot directly from skillet

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