Ingredients

Sauce:
1½ cups grape tomatoes, halved
⅓ cup Kalamata olives, halved
2 garlic cloves, minced
1 small shallot, thinly sliced
¼ cup Chardonnay
1 tbsp olive oil
freshly ground black pepper

Fish:
2 sea bass fillets (about 5–6 oz each)
1 tbsp olive oil
1 tsp Kinder’s Lemon Butter Garlic seasoning
1 tbsp butter, divided between fillets

Garnish:
juice of ½ lemon (zest optional)
2 tbsp fresh parsley, chopped
fresh basil, torn (optional)

Steps

Preheat oven to 400°F.

In a baking dish, add the tomatoes, olives, garlic, shallot, wine, olive oil, and a few cracks of freshly ground black pepper. Toss everything together, then bake uncovered for 5 minutes, until the tomatoes soften and start to release their juices.

While the tomato mixture bakes, pat the sea bass dry and lightly brush with olive oil. Season the top of the fish with Kinder’s Lemon Butter Garlic seasoning.

Remove the baking dish from the oven and nestle the fish into the sauce. Top each fillet with a thin slice of butter, then bake for another 12 minutes, or until the fish reaches 135–140°F.

Finish with lemon juice and fresh parsley. Taste the sauce and season with a pinch of salt if needed. Spoon the sauce over the fish before serving.