Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

Name: Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 servings Freshly ground black pepper; 1 teaspoon chopped fresh thyme; 237 milliliters seeded and chopped heirloom tomatoes; 1 Tbsp fresh lemon juice; 2 Tbsps grated lemon rind; 118 milliliters extra-virgin olive oil; 1 teaspoon olive oil; 1 Tbsp chopped fresh Italian parsley; 59 milliliters red wine vinegar; 4 servings Salt; 680 grams sea bass fillets, with skin; 1 teaspoons sea salt; 2 Tbsps sugar

Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. One portion of this dish contains around 31g of protein, 32g of fat, and a total of 443 calories. If you have heirloom tomatoes, sugar, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves. Stir in parsley and next 6 ingredients. Set aside.

Ingredients you will need

Tomato

Parsley

Vinegar

Sugar

Equipment you will use

Sauce Pan

Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Transfer skillet to oven, and bake at 450 for 5 minutes or until fish flakes with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Serve fillets skin-side up. Spoon sauce over fillets.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 4servings

Freshly ground black pepper 1teaspoon

chopped fresh thyme 237milliliters

seeded and chopped heirloom tomatoes 1Tbsp

fresh lemon juice 2Tbsps

grated lemon rind 118milliliters

extra-virgin olive oil 1teaspoon

olive oil 1Tbsp

chopped fresh Italian parsley 59milliliters

red wine vinegar 4servings

Salt 680grams

sea bass fillets, with skin 1teaspoons

sea salt 2Tbsps

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.