SEA BASS WITH CHERRY TOMATOES, CAPERS, AND OLIVE

Preparation: 20 minutes

Cooking: 15 minutes

Servings: 4

INGREDIENTS:

• 1 lb. 2 oz. (500 g) sea bass
• 4 tbsp. (60 ml) extravirgin olive oil
• 3 1/2 oz. (100 g) green olives, about 24 large
• 7 oz. (200 g) cherry tomatoes, halved, or about 1 cup
• 2 tbsp. (20 g) capers,
• rinsed fresh parsley
• salt and pepper

INSTRUCTIONS:

1. Clean and skin the sea bass, then wash and fillet. Put the fillets in a lightly oiled pan.
2. Add the tomatoes, season with salt and pepper, and add the capers.
3. Drizzle with the remaining oil, cover, and cook for 15 minutes over low heat (you can also cook in a medium-hot oven), adding a little water if necessary.
4. Towards the end of cooking, add the olives and sprinkle a little chopped parsley on top. Serve.