Reviewed: Oct. 30, 2007

Loved this! Definitely worth using Sea Bass. Great flavor; served with crusty bread fora hearty meal. Might cut back on the green olives next time only because my kid isn't crazy about them. I'll make this again for sure!

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TRINK24

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Reviewed: Sep. 28, 2007

I made this for the guys at my fire station and they LOVED it....it's easy enough to get it done between running calls but is a welcome step up from just throwing it in the oven.

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Margaret

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Reviewed: Sep. 6, 2007

This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site.

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nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

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Reviewed: Aug. 14, 2007

This turned out wonderful! The only thing I did differently was use a mix of garlic and chili marinated green olives from my local grocer. I think the little bit of chili really enhanced the flavors.

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AELAINA

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Aug. 6, 2007

I love this - there are so many flavors, yet they combine nicely into one. It's such a beautiful dish, it would be great for entertaining. Perfect served with a bagutte, for soaking up all the lovely sauce.

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Travis & Amanda

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 16, 2007

Good news...my hubby LOVED this dish. Bad news...I didn't! Followed the recipe exactly, will try tweaking it some next time and using chicken. As others suggested, didn't use all the capers it called for, used about a quater.

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miasmomma

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 3, 2007

I am with the majority of the others - BEST FISH RECIPE EVER - AT HOME OR ANY RESTAURANT!!! I am going to share this with my local fish store guy!!! If I could give this dish a 10 I would! Thank you!

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Lisa Wada Mann

Cooking Level: Expert

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Reviewed: Mar. 27, 2007

how to get a fish eater to eat fish!!!! My trick? I made the same amount of vegetables for 2 as the recipe called for for four people. W/ the mild flavor of the fish and all those olives etc. he loved it. Oh yeah, I left out the butter and we never missed the fat!

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merryum

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Reviewed: Mar. 25, 2007

EXCELLENT!The only change I made was to use black instead of green olives. This is a fantastic and easy dish well worth it!

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Glenford

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 21, 2007

This dish belongs on the menu at America's (very nice resturaunt here in Houston). Sea bass is expensive, but I can't imagine this dish being as good with any other fish. Follow this recipe as written, and you will be overwhelmingly happy with it. I didn't have wine, so I substituted vermouth, but no doubt it is just as good if not better with the wine. I served with white rice, black beans, and fried plantains - cuban style! This is one of, if not the best, recipes I have ever made. I can't wait to show off with it. :) Thank you so much for sharing.

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KDBUNGARD

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Galveston, Texas, USA

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Reviewed: Mar. 18, 2007

This was very easy to make and had great flavors. If you have a garden with fresh vegetables and herbs, it makes it even better. A beautiful dish for company.

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cms0354

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Reviewed: Dec. 20, 2006

This was awesome and a meal in itself!!! Made it for my fiance, he was floored and said it was "by far the best fish dish he has ever had" I agreed, secretly, But I would I strongly recommend it and can't wait to make it for our friends. Also, the sea bass comes out perfect at the recommended time. Although I did not use the capers, turned out great. I'm definitely going to make this again. 5 star plus plus plus...

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Jaimie28

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Reviewed: Dec. 11, 2006

This was truly delicious. The only downside was that I used tilapia instead of sea bass and the fish quality left much to be desired. The sauce, however, was amazing. Great for people who love green olives. I left the capers out and didn't miss them.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 20, 2006

I thought this recipe was good and has a lot of potential. My boyfriend and I agreed that the olives overpowered the dish. I think next time I'll omit the green olives and capers (not a big fan of capers). I will replace the fresh diced tomatoes with canned Basil/Garlic Stewed Tomatoes.

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LEAH NICOLLE

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 14, 2006

Oh, soo good!!!

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cooksalot

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Reviewed: Oct. 6, 2006

This was great! My husband was skeptical until he tasted it, then said "I'd definitely eat this again." Followed the recipe exactly, but I might have reduced the capers slightly. Be careful of the wine you use, if it's too tart it'll emphasize the olives and capers. Maybe next time I'll use half wine and half broth.

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MADBALL

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: San Marcos, California, USA

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Reviewed: Sep. 27, 2006

A fish dish delish!

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 5, 2006

I used chilean sea bass. I also used canned diced tomatoes, which cut down on the prep time. Very tasty and healthy recipe. Hubby loved it! Thanks for sharing!

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JRAE

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Reviewed: Jul. 24, 2006

This dish is so amazing. You will feel like a gourmet chef when you eat this. I have made it several times - not once with sea bass, mind you, since I can't find it around here - but it doesn't matter - I've used red snapper and grouper, and it comes out fabulous each time. It's terrific with whole wheat couscous or brown rice pilaf and green beans. Thanks for a simply amazing recipe!

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bethanykate

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2006

This was a hit. I substituted canned tomato (drained) for fresh and it turned out great. Next time I will try it with chicken. I think it will be yummy.

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BIGOHANA

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kailua Kona, Hawaii, USA

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Sea Bass Cuban Style

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