• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g seabass fillet
  • 1 tsp black olives
  • 1/2 tsp fresh Thai basil
  • 1/2 tsp capers, chopped
  • 150ml fish stock
  • Tomato vinaigrette:
  • 200g ripe cherry tomatoes
  • 150ml extra virgin olive oil
  • 20ml white wine vinegar
  • salt and pepper to taste


  1. Steam seabass with kalamanta olives, thai basil, capers and fish stock until the fish is cooked.
  2. To make the vinaigrette, blend all the ingredients in a food processor until smooth. You will get a creamy and light orange sauce. Drizzle over the steamed fish and on the plate.

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