- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Chilean Sea Bass with Tomato-Basil Sauce
Description
This is a lightly-seasoned dish that lets the flavor of the fish come through. Whatever you do, don't use a heavy hand with the salt and pepper.
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add to shopping list Ingredients
1 lb Chilean Sea Bass
2 medium tomatoes
2-3 basil leaves, chiffonaded
1 shallot, chopped
2 tbsp Olive Oil
1/4 tsp salt
1/8 tsp Lemon Juice
Black Pepper
flour
Preparation
Preheat an oven to 400. If you've got the time, put your tomatoes, 1 tbsp olive oil, lemon juice, a HEALTHY pinch of salt, basil and shallot in the pan and bake for 30 minutes. If not, combine all that with a little water in a sauce pan and cook it down until the tomatoes have almost disintegrated (you don't want much liquid left at all).
Cut your fish into two fillets and remove the skin. After rinsing the fish, pat it dry, lightly salt and pepper one side, and dab it on a plate with flour on it (both sides). You're really just dusting the fish.
Get a pan hot over heat medium high. Once it's good and hot, add the rest of the olive oil and cook your fish for 3 minutes a side.
Spoon your tomato sauce over the bottom of an over-proof pan, put your fish on top, and bake for 10 minutes.
We served this with some "baby" squash that we had mixed with thyme, salt, shallots and olive oil, and a Del Dotto Chardonnay.
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2/06/11
Theresa111 says:
This looks remarkably good! Nice to know your recipe is available when I buy this fish.
