Sea Bass Cuban Style

Sea Bass Cuban Style

Kiki Hahn 0

"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen."

Ingredients 45 m {{adjustedServings}} servings 444 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
  3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
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Reviews 206

  1. 262 Ratings


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.


My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner!


This recipe was great! I used tilapia instead of sea bass and I omitted the olives and doubled the garlic and it was wonderful.