Bass Steaks With Tomatoes and Black Olives
Updated March 27, 2023
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1large ripe tomato, cored and quartered
- ½cup white wine
- 1teaspoon grated lemon zested
- ½teaspoon salt, plus more to taste
- 81-inch-thick bass steaks (about 2 ounces each)
- ¼cup chopped tomatoes
- 1tablespoon pitted and chopped imported black olives
- 1teaspoon chopped fresh rosemary
- Salt to taste
- Freshly ground pepper to taste
- 1teaspoon chopped fresh chives
Nutritional analysis per serving (4 servings)
231 calories; 14 grams fat; 6 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 18 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the quartered tomato in a food processor and process until finely chopped. Press the mixture through a fine sieve. Discard the pulp. You should have about ½ cup of the tomato liquid.
- Step 2
Place the tomato liquid, wine, lemon zest and ½ teaspoon salt in a nonreactive saucepan and bring to a boil over medium heat. Lower heat to a simmer. Add the bass, cover and poach until just cooked through, about 7 minutes.
- Step 3
Remove from heat and carefully mix in the chopped tomatoes, olives and rosemary. Place 2 bass steaks in each of 4 shallow bowls and spoon some of the sauce over them. Season with salt and pepper to taste, sprinkle with chives and serve immediately.
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