Sea bass with Santorini capers

Sea bass with Santorini capers

4 servings


  • 1 kg (2 large or 3 medium) NIREUS sea bass
  • 2 Tablespoons olive oil
  • 1 medium onion chopped
  • 3 chopped garlic minced
  • 1 kg ripe tomatoes peeled and cubed or 2x400g cans of chopped tomatoes
  • 2 red peppers cut into strips
  • ½ teaspoon dry oregano
  • ¼ teaspoon dry marjoram
  • 1 bay leaf
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup pitted green olives
  • 3 Tablespoon Santorini, or other small-size capers
  • 2 Tablespoons fresh chopped parsley
  • salt and pepper to taste


Prepare the fish  

Gut and scale the fish. Keep the heads, if desired, to make soup. Cut each fish in 3-4 large chunks, rinse with water, season with salt and pepper, and keep chilled.


Heat the oil in a large skillet and sauté the onion until softened. Add garlic and continue sautéing for another minute. Add the tomatoes, peppers, oregano, marjoram, bay leaf and cayenne. Simmer for 10’. Add the fish pieces and cover them with some of the sauce. Reduce heat to low, cover and simmer until fish is cooked through, 8 to 12 minutes. Add water as needed. Add olives and capers and heat through. Taste the sauce and season with salt and pepper. Be careful how much salt you add because the olives and capers have their own salt.

To serve

Garnish with chopped parsley and serve with white rice.