Sea Bass topped with Puttanesca Sauce (Paleo + Whole30)

With summer just around the corner I have been enjoying adding more fish into my weekly menu.  My favorite thing about this recipe it that its light but still has a punch a flavor.  I find that a bland meal just leaves me with night time cravings.  I love prepping the sauce over the weekend and cooking the fish right before dinner with a simple seasoning and a quick pan sear and roast in the oven to cook it through.  Dinner in a snap!



Puttanesca Sauce

  • 1/4 cup olive oil
  • 2 cups onion, diced
  • ¾ tsp salt, divided
  • 2 cloves garlic, minced
  • ¼ tsp crushed red pepper (optional)
  • 1- 28 oz can crushed tomatoes
  • 3 tbsp tomato paste
  • ¾ cup oil cured olives, pitted and chopped
  • 2 tbsp capers
  • Salt

Sea Bass

  • 2- 6 ounce sea bass fillets, skinless
  • Salt
  • Pepper
  • 2 tsp ghee



  • Heat oil over a medium saucepan.
  • Once hot add onions and ½ tsp salt, cook until caramelized
  • Add minced garlic and crushed pepper, let soften.
  • Add crushed tomatoes and tomato paste, stir into the oil.
  • Next add the olives, capers and ¼ tsp salt.
  • Let simmer on the stove uncovered to thicken, about 15 minutes.
  • Set aside until sea bass is cooked.

Sea Bass

  • Preheat the oven to 375°F.
  • Season both side of the sea bass with a generous sprinkle of salt and pepper.
  • Place a medium ovenproof pan over medium/high heat, and 2 tsp ghee.
  • Once hot, sear the sea bass on both sides until browned and can easily be moved from pan.  About 2 minutes on each side.
  • Transfer the pan to the oven and roast about 8 minutes or until desired temperature.  
  • Once plated top with Puttanesca Sauce.


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