BLACK SEA BASS WITH TOMATO & BLACK OLIVE SALSA
In a large bowl, rub the sea bass fillets with
2 tablespoons each of the lemon juice and
olive oil and season with salt and pepper. Let
stand at room temperature for 20 minutes.
Meanwhile, in a medium bowl, toss the olives
with the tomatoes, basil, dill and chile. Add
2 tablespoons of the olive oil and the
remaining 1 tablespoon of lemon juice and
season with salt and pepper.
In a large nonstick skillet, heat the remaining
1 tablespoon of olive oil until shimmering. Pat
the fish dry and add it to the skillet, skin side
down. Cook the fish over high heat until the
skin is browned, about 4 minutes. Turn and
cook until the fish is just white throughout,
about 4 minutes longer. Transfer the fish to
plates and top with the salsa.
4 5-oz. black sea bass fillets
3 Tbsp. fresh lemon juice
¼ cup extra-virgin olive oil
+ 1 Tbsp.
salt and freshly
1 cup pitted kalamata
1 cup grape tomatoes,
2 Tbsp. chopped basil
2 Tbsp. chopped dill
1 tsp. minced red chile