Zizzi Mediterranean Sea Bass
Pan-fried sea bass with Mediterranean sauce of tomatoes, capers, olives, and white wine. Light, fresh, and full of flavor.
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Why you’ll love it
Zizzi's Mediterranean Sea Bass is a celebration of fresh, simple Italian cooking at its best. Delicate sea bass fillets are pan-fried until the skin is golden and crispy, then served with a vibrant Mediterranean sauce bursting with cherry tomatoes, briny capers, and black olives. The white wine and herbs bring everything together in a light, fragrant sauce that enhances rather than overwhelms the delicate fish. This dish captures the essence of Italian coastal cooking - minimal ingredients, maximum flavor. It's elegant enough for a dinner party yet quick enough for a weeknight meal when you want something special.
About the original
Zizzi's seafood dishes showcase their commitment to fresh, quality ingredients and simple preparation methods. This Mediterranean Sea Bass draws inspiration from Italy's extensive coastline, where fresh fish is paired with the bold, bright flavors of the Mediterranean - tomatoes, olives, capers, and herbs.
The dish represents the lighter side of Zizzi's menu, perfect for those seeking a healthier option without sacrificing flavor. It's this kind of thoughtful, well-executed dish that has made Zizzi a trusted name for Italian dining across the UK.
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Ingredients
- 2 piece Sea bass fillets
- 200 g Cherry tomatoes — halved
- 50 g Black olives — pitted, halved
- 2 tbsp Capers
- 3 clove Garlic — sliced
- 150 ml White wine
- 100 ml Chicken stock
- 4 tbsp Fresh parsley — chopped
- 1 piece Lemon
- 3 tbsp Olive oil
- 1 tsp Fine sea salt
- 0.5 tsp Black pepper
Method
Pat sea bass dry. Season with salt and pepper.
Heat 2 tbsp oil in large frying pan over medium-high heat.
Place fish skin-side down. Cook 4 minutes without moving.
Flip carefully. Cook 2-3 minutes until cooked through. Remove and keep warm.
Add remaining oil and garlic to pan. Cook 1 minute.
Add cherry tomatoes. Cook 2 minutes until softening.
Pour in white wine. Simmer until reduced by half.
Add stock, olives, and capers. Simmer 3 minutes.
Stir in parsley and squeeze of lemon juice.
Return fish to pan briefly to warm through.
Serve fish with sauce spooned over. Garnish with lemon wedges.
Tips & Variations
- Don't move the fish when skin-side down - let it crisp up.
- Room temperature fish cooks more evenly than fridge-cold.
- Use a fish slice to flip carefully - sea bass is delicate.
- Rinse capers if they're very salty.
- Serve with crusty bread to soak up the delicious sauce.
FAQs
- Can I use other fish?
- Yes! Cod, haddock, or salmon all work well with this Mediterranean sauce.
- How do I know when sea bass is cooked?
- The flesh should be opaque and flake easily when pressed with a fork.
- Can I make the sauce ahead?
- Yes, make the sauce earlier and reheat gently while you cook fresh fish.
Nutrition (per serving)
| Calories | 323 kcal |
|---|---|
| Protein | 3.3 g |
| Fat | 24.1 g |
| Carbs | 15.6 g |
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