Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup seeded and chopped heirloom tomatoes |
1 1/2 tablespoons sugar |
1/4 cup red wine vinegar |
1 tablespoon chopped fresh italian parsley |
1 teaspoon chopped fresh thyme |
1 1/2 tablespoons grated lemon rind |
1 tablespoon fresh lemon juice |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup extra-virgin olive oil |
4 (6-ounce) sea bass fillets, with skin |
salt |
freshly ground black pepper |
1 teaspoon olive oil |
Directions:
1. Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves. Stir in parsley and next 6 ingredients. Set aside.
2. Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450° for 5 minutes or until fish flakes with a fork.
3. Serve fillets skin-side up. Spoon sauce over fillets.
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