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Pan Roasted Mediterranean Sea Bass
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Serves 4
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Ingredients:
1 white onion
1 tablespoon capers, rinsed in water
4 tablespoons extra virgin olive oil, more for serving
Fresh thyme, to taste
Salt, to taste
Pepper, to taste
1 pint cherry tomatoes, quartered
1 zucchini, sliced into thin discs
4 fillets sea bass, 8 oz. each
Fresh chives, for garnish
Directions:
Pour in 2 tablespoons olive oil into a sauté pan and bring to medium-high heat. Once hot, add onions and capers. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally.
Add fresh thyme about 10 minutes into the cooking of the onions. Season with salt and pepper.
Stir in the quartered tomatoes and let simmer for 10 minutes.
In a separate pan, pour in 1 tablespoon of olive oil, bring to medium-high heat. Sauté the zucchini. Add salt and pepper as needed.
In a third pan, pour 1 tablespoon olive oil and bring to medium heat. Sauté the fish for 4 minutes. Flip fish over and cook for an additional 3 minutes.
Arrange the zucchini around in a small pile on the bottom of the plate, place the fish on top. Place a small amount of the tomato and onion sauce on top of fish. Garnish with olive oil and fresh chives.
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Pan Roasted Mediterranean Sea Bass
Serves 4
Ingredients:
1 white onion
1 tablespoon capers, rinsed in water
4 tablespoons extra virgin olive oil, more for serving
Fresh thyme, to taste
Salt, to taste
Pepper, to taste
1 pint cherry tomatoes, quartered
1 zucchini, sliced into thin discs
4 fillets sea bass, 8 oz. each
Fresh chives, for garnish
Directions:
Pour in 2 tablespoons olive oil into a sauté pan and bring to medium-high heat. Once hot, add onions and capers. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally.
Add fresh thyme about 10 minutes into the cooking of the onions. Season with salt and pepper.
Stir in the quartered tomatoes and let simmer for 10 minutes.
In a separate pan, pour in 1 tablespoon of olive oil, bring to medium-high heat. Sauté the zucchini. Add salt and pepper as needed.
In a third pan, pour 1 tablespoon olive oil and bring to medium heat. Sauté the fish for 4 minutes. Flip fish over and cook for an additional 3 minutes.
Arrange the zucchini around in a small pile on the bottom of the plate, place the fish on top. Place a small amount of the tomato and onion sauce on top of fish. Garnish with olive oil and fresh chives.
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