- 2 5 to 6-ounce boneless, skinless Chilean sea bass fillets
- 1 tablespoon olive oil, plus 2 tablespoons
- ½ pint grape tomatoes
- 12 large basil leaves
- 1 clove garlic
Season the fish with salt. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Place the fish presentation-side-down in the hot oil, sear until golden brown, about 4½ minutes. Flip the fish, and sear another 2 to 2½ minutes.
Meanwhile, chop the tomatoes in a mini food processor to a chunky chop (you can do this by hand too). Stir with basil and remaining olive oil, and salt.
When the fish is done, cut the garlic clove in half, and rub the cut end all over the hot fish. Divide the tomato salad over the top, or on the side, of the fish, and serve right away. Bon app!
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