INGREDIENTS (serves 1)
- .5 to .75 lb. Chilean sea bass fillet, skinless, bones removed and about 1/4" thick
- Coarse salt and fresh ground pepper
- 2 Tablespoon flour
- Olive oil and butter
- 6 to 8 cherry or grape tomatoes, halved (preferably from your garden)
- 1 teaspoon finely minced green onion (white and light green part)
- Lemon wedge, for serving
Lightly salt and pepper both sides of fillet. Sprinkle flour on both sides of fish to dredge and remove any excess flour. Meanwhile, heat 1 teaspoon olive oil and a pat of butter in a skillet on medium-high heat. When pan is hot, add the fillet. Cook for 3 to 5 minutes. Turn fish over and cook another 3 to 5 minutes or until the fish feels firm to the touch. Remove from pan set aside; cover with foil.
To the same pan add the halved tomatoes and the minced green onion and a pinch of salt. And quickly sear for a minute or two over medium-high heat. Some juices from the tomatoes will release and it will make a sauce. To serve, place sea bass on plate and pour the seared tomatoes and the sauce in the pan all over the fish. Serve with a wedge of lemon and enjoy!