Chilean Sea Bass with Tomatoes and Capers

I cook with salmon almost every week so this week I decided to switch it up and go with a white fish. I wanted to keep the dish simple, but complex in flavor and this recipe exceeded all my expectations. It has very few ingredients, can be made from start to finish in just about 30 minutes and is all cooked in one pot! I like to serve it with an arugula salad and some rice, but it would be amazing over some pasta as well! Enjoy!

Steamed Chilean Sea Bass in Tomato Caper Sauce

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 2


  • 2 filets sea bass
  • 2 shallots, minced
  • 3 garlic cloves, minced
  • 2 lemons, sliced
  • 2 tbsp. capers
  • 1/2 white wine, I use pinot grigio
  • 1 8 oz. jar diced tomatoes, I use Jovial Foods brand


  1. Heat a large sauté pan over medium heat with 1 tablespoon of olive oil. When the oil is hot, add in the shallots and garlic. Cook them until fragrant, about 3 minutes.
  2. Deglaze the pan with the white wine and let the wine reduce by half. When the wine is reduced, add in the diced tomatoes and capers.
  3. Let the sauce cook down for about 5 minutes. Season the sauce with salt and pepper.
  4. While the sauce is coming together, season the fillets with salt and pepper.
  5. Place the filets in the tomato sauce, then cover them with the sliced lemons.
  6. Cover the sauté pan and let the fish steam in the sauce for 8-12 minutes, until the fish is cooked through and flakes off easily.
  7. To serve, remove the fish from the pan. Place the fish on a plate and spoon the sauce all over. I like to serve this with zoodles, noodles or some roasted vegetables.

xo, Rachel

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