Lubina de Mar Recipe

Prepare the Mojo

In a food processor, combine black olives, garlic, parsley, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and set aside.

Prepare the Sea Bass

Rinse the sea bass fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.

Cook the Sea Bass

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sea bass fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes or until the fish is cooked through and flakes easily.

Add Olives and Meyer Lemon

While the fish is cooking, chop the preserved Meyer lemon and mix it with the Castelvetrano olives. Once the sea bass is done, remove it from the skillet and let it rest for a minute.

Serve

Plate the sea bass and top with the olive and lemon mixture. Drizzle the black olive mojo over the top. Serve immediately.