SEABASS CILEANO LIVORNESE recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Osteria 177›Seabass Cileano Livornese Recipe

Seabass Cileano Livornese Recipe

Inspired by Osteria 177
Time30m
Serves4

Grilled Chilean Seabass topped with sauteed garlic, black olives, capers, grape tomatoes, basil and white wine sauce.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Seabass

    Preheat a grill or grill pan over medium-high heat. Season the Chilean Seabass fillets with salt and black pepper. Drizzle with olive oil.

  2. 2

    Grill the Seabass

    Place the seasoned seabass fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has grill marks. Remove from heat and set aside.

  3. 3

    Make the Sauce

    In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  4. 4

    Add the Vegetables

    Stir in the black olives, capers, grape tomatoes, and chopped basil. Cook for about 3-4 minutes until the tomatoes start to soften.

  5. 5

    Finish the Sauce

    Pour in the white wine and let the mixture simmer for another 5 minutes, allowing the sauce to reduce slightly.

  6. 6

    Serve

    Place the grilled seabass on plates and generously spoon the sautéed mixture over the top. Enjoy!

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