Mediterranean Sea Bass
Crackly-skinned sea bass, jammy blistered Tulu Tomatoes and a briny olive-caper salad. One pan, 20 minutes.
10 mins
prep
10 mins
cook
2
servings
Mediterranean Sea Bass
10 mins
prep
10 mins
cook
2
servings
Crackly-skinned sea bass, jammy blistered Tulu Tomatoes and a briny olive-caper salad. One pan, 20 minutes.
Ingredients
The Process
1 Heat 1 tbsp olive oil in a skillet over high heat. Add tomatoes, plus the whole vine, and cook 2 to 3 minutes until blistered.
2 Move the cut tomatoes to a bowl and toss with the olives, capers, shallot, the remaining olive oil, lemon juice and a pinch of salt. Set the vine aside.
3 Pat the fish fillets very dry and season with salt and pepper. Cook them skin side down in the same pan for 3 to 4 minutes, pressing lightly, until the skin is crisp. Flip and cook 1 more minute. Plate.
4 Spoon the salad and its juices onto the plate, set the fish on top skin side up and lay the vine beside it. Finish with chives, torn basil, flaky salt and chili flakes.
Ingredients
The Process
1 Heat 1 tbsp olive oil in a skillet over high heat. Add tomatoes, plus the whole vine, and cook 2 to 3 minutes until blistered.
2 Move the cut tomatoes to a bowl and toss with the olives, capers, shallot, the remaining olive oil, lemon juice and a pinch of salt. Set the vine aside.
3 Pat the fish fillets very dry and season with salt and pepper. Cook them skin side down in the same pan for 3 to 4 minutes, pressing lightly, until the skin is crisp. Flip and cook 1 more minute. Plate.
4 Spoon the salad and its juices onto the plate, set the fish on top skin side up and lay the vine beside it. Finish with chives, torn basil, flaky salt and chili flakes.
Meet the Tomato
Meet the Tomato
Tulu Tomatoes®
Premium sweet, savory and perfectly balanced cherry tomatoes on-the-vine.
Tulu Tomatoes®
Premium sweet, savory and perfectly balanced cherry tomatoes on-the-vine.