Pan Roasted Sea Bass with Spicy Cherry Tomatoes Recipe

Pan Roasted Sea Bass with Spicy Cherry Tomatoes Recipe


  • 2 3oz portions of fresh sea bass
  • 1 Pint Heirloom Cherry Tomatoes
  • 3 T San Marzano Diced Tomatoes
  • 5 T Chopped Garlic
  • ½ T Minced Shallots
  • 5 T Chili Infused Avocado Oil
  • ½ t Chili Flakes
  • 6 Fresh Basil leaves (save 2 for garnishing)
  • 1 Sprig Fresh Thyme
  • 1 Sprig Fresh Oregano
  • 1 Sprig Fresh Marjoram
  • 1 Meyer Lemon

To make the spicy cherry tomatoes:

Start by removing skin of tomatoes, make a small ‘x’ cut on the bottom of the tomato. Place in boiling water for 30-45 seconds, remove and place in ice bath. This will allow the skin to be easily peeled away. Heat a medium saucepan with 1T oil, garlic and shallots and allow them to become tender. Then, add herbs and chili flakes. Add diced tomatoes and peeled cherry tomatoes to saucepan and gently stir. Season with desired amount of salt and pepper.

Place in oven at 300 degrees for 30-40 minutes, until cherry tomatoes become soft. Once tomatoes are soft remove carefully and set aside, blend remaining contents in high speed blender until smooth. Check seasoning once again.

To cook the sea bass:

In a cast iron pan or nonstick pan heat remaining ½ T oil on medium high heat. Season sea bass with salt & pepper. Sear fish on one side for 2-4 minutes using a fish spatula to monitor the color the fish is taking on. Sear the other side for 1-2 minutes making sure to not overcook. Remove from pan and set on cooling rack, place cherry tomatoes on top of both pieces of fish. Squeeze half of the Meyer lemon onto the fish, carefully move to plate. Lastly, tear fresh basil leaves on top of the fish.



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