When it’s summertime, I normally have a jar of olivada within the fridge. It’s a briny combination of olives, pine nuts and garlic – excellent for the warmth once we crave salt. Its flavors are sharpest when the olivada is freshly made, and we get pleasure from it merely slathered on bread or crostini with a relaxing glass of rosé. The longer the olivada sits within the fridge, its flavors mellow and soften, shedding a few of its pungency. Then I’ll toss it with pasta or sprinkle it in salads or over pizza. It’s additionally a helpful garnish for meats and fish. I used the final little bit of our newest batch of olivada on these sea bass filets. The salty olives and crunchy pine nuts had been an ideal accompaniment to the flaky olive oil roasted fish filets and candy tomatoes.
Roasted Sea Bass with Olivada and Tomatoes
Halibut or swordfish could also be substituted for the ocean bass. Serves 4.
4 one-inch thick sea bass filets, about 2 kilos
1 cup grape tomatoes
1/4 cup extra-virgin olive oil
1 cup olivada
Juice of 1 lemon
Freshly floor black pepper
Sea salt
Contemporary parsley or pea tendrils as garnish
Preheat oven to 350 F (180 C). Organize fish filets in a single layer in a baking dish. Scatter the tomatoes across the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Unfold the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a bit of salt (the olivada can even add salt). Bake in oven till fish is simply cooked by means of, 25 to 30 minutes. Take away from oven. Serve scorching garnished with parsley.