Rich and meaty, sea bass is quickly becoming one of our favorite summer fish dishes. Fish in general is a perfect summer meal and can be ready in less than 30 minutes.
Pan-Seared Sea Bass
1 pint cherry tomatoes
6 basil leaves, sliced into thin strips
1/8 teaspoon fresh thyme
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
salt and black pepper
2 sea bass fillets, about 1 pound in total (I like to have mine skinned)
2 tablespoons olive oil, divided
In a bowl, combine cherry tomatoes, basil, thyme, olive oil, vinegar and lemon juice. Season with salt and black pepper. Toss gently and set aside to room temperature.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Pat sea bass with a paper towel and brush with 1 tablespoon olive oil. Season with salt and white pepper.
Heat a frying pan to medium high heat and add 1 tablespoon olive oil. Heat until oil swirls easily in pan.
Carefully place sea bass in pan and saute for 2-3 minutes per side (I like mine slightly golden in color). Place fish on baking sheet and place in oven to bake for 4-6 minutes or until fish is cooked through and moist.
To Serve: Divide and spoon cherry tomato vinaigrette in center of each serving plate and carefully transfer bass fillet on top.
Notes: Also serve with fresh asparagus or green beans.