Pan Fried Chilean Sea Bass with Seared Tomatoes

I picked up a nice fresh fillet of Chilean sea bass at the farmer's market on Sunday and I wanted to cook it simply...and also use up some of the tomatoes from our garden. I came up with this recipe and the best part is you only need a few ingredients! I served up the sea bass with some leftover gnocchi I had in the freezer and a simple salad. If I was drinking vino, I would have paired this with a non-oaky Chardonnay or a floral, dry Riesling.

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

DIRECTIONS

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!