Cuban Style Sea Bass with Tomato Olive Sauce
A vibrant Cuban-inspired fish dish featuring tender sea bass simmered in a robust tomato sauce with white wine, green olives, and capers. The sauce combines Mediterranean and Caribbean flavors with garlic, red pepper flakes, and fresh cilantro for a bright, savory finish. Perfect for a sophisticated weeknight dinner or entertaining guests who appreciate bold, well-balanced flavors. The gentle poaching method keeps the fish moist while infusing it with the aromatic sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ cups white onions, thinly sliced
- 2 tablespoons garlic, minced
- 4 cups plum tomatoes, seeded and chopped
- 1 ½ cups dry white wine
- ⅝ cup stuffed green olives, slicedkalamata olives1:1flavor
more intense olive flavor
- ¼ cup capers, drained
- ⅛ teaspoon red pepper flakes
- 4 6 ounce fillets sea basshalibut1:1fishwhite
similar firm white fish
- 2 tablespoons butter
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a large skillet over medium heat and sauté onions until soft
- 2
Stir in garlic and sauté about 1 minute
- 3
Add tomatoes and cook until they begin to soften
- 4
Stir in wine, olives, capers, and red pepper flakes and heat to a simmer
- 5
Place sea bass into the sauce, cover and gently simmer until fish flakes easily with a fork
- 6
Transfer fish to a serving plate and keep warm
- 7
Increase the heat and add butter to the sauce
- 8
Simmer until the sauce thickens
- 9
Stir in cilantro and serve sauce over fish
Tips
Use a wide skillet to give the fish fillets space and ensure even cooking without overcrowding.
Don't skip the butter at the end - it helps bind the sauce and adds richness to complement the acidic tomatoes and wine.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently to avoid overcooking the fish.
Sauce can be made up to 1 day ahead. Reheat and add fish when ready to serve.
Serve immediately while fish is warm. Pairs well with rice, crusty bread, or roasted vegetables.
Common Mistakes
Avoid high heat when cooking the fish to prevent it from becoming tough and dry.
Don't skip covering the pan during simmering to ensure even, gentle cooking of the fish.
Substitutions
similar firm white fish
FAQ
Can I use frozen sea bass fillets?
Yes, thaw completely and pat dry before using. Frozen fish may release more moisture, so cook uncovered for the first few minutes to evaporate excess liquid.
What if I don't have white wine?
Substitute with additional chicken or vegetable broth, or use white wine vinegar mixed with water (1 tablespoon vinegar per cup of water) for acidity.
How long will this keep in the refrigerator?
Store covered for up to 2 days. The fish is best consumed within 24 hours as it can become flaky and lose texture when reheated.