Chilean Sea Bass with Olive Sauce

A tasty and colorful dish that is a must for olive lovers.


2 teaspoons fresh rosemary, chopped


1 1/2 Tablespoons fresh parsley, minced

1 1/2 Tablespoons fresh lemon juice

1/4 cup green olives, pitted and chopped

1/4 cup Kalamata olives, pitted and chopped

1/3 cup roasted red peppers, drained and chopped

2 large cloves garlic, chopped

6 Tablespoons olive oil

1 1/2 – 2 pounds sea bass fillets, cut into 4 pieces

1/3 cup dry white wine

Honey Tips

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To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


In a medium bowl, mix together first 8 ingredients and 3 tablespoons olive oil. Set aside.
Preheat oven to 375°.
Line a baking dish with aluminum foil. Spray with non-stick cooking spray. Place fish in baking dish and spoon remaining olive oil evenly over each piece. Drizzle wine around fish and bake approximately 12 –15 minutes, until fish is cooked through. Serve topped with olive sauce.
Serves: 4