Seabass acqua pazza with green olive butter

Seabass acqua pazza with green olive butter

Best paired with Glen Carlou Chardonnay

Seabass, charred cherry tomato, aqua pazza, cannellini beans and green olive butter

Serves 4


For the aqua pazza (crazy water):


  • 125ml oil
  • 5 garlic cloves sliced
  • 1 red chilli sliced
  • 3 tomatoes chopped
  • 2 tbsp parsley chopped


Heat the oil over medium heat, add the garlic and chilli. Cook for 1 min.  Add the tomato, parsley and 125ml water and cook for 2 min. Immediately take off the heat. You want the tomato to still have some bite to it.


Green olive butter:


  • 125g butter
  • 50g green olives pitted
  • 1 lemon juiced
  • Salt and pepper


Blend everything together and roll tightly in plastic wrap and refrigerate.


To order:


Sear the seabass in some butter, skin side down, and roast in the oven for 6 minutes. While it is roasting, grill some cherry tomatoes until the skin starts to pop. Reheat the aqua pazza with some cooked cannellini beans and check for seasoning.

Spoon some of the aqua pazza in a serving bowl and arrange the tomato around it. Take the seabass out of the oven and place a piece of the olive butter on top. Serve it as the butter starts to melt.



By Glen Carlou Executive Chef Johan Stander

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