Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

Yield: Makes 4 servings

Ingredients

• 1  cup  seeded and chopped heirloom tomatoes
• 1 1/2  tablespoons  sugar
• 1/4  cup  red wine vinegar
• 1  tablespoon  chopped fresh Italian parsley
• 1  teaspoon  chopped fresh thyme
• 1 1/2  tablespoons  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  extra-virgin olive oil
• 4  (6-ounce) sea bass fillets, with skin
• Salt
• Freshly ground black pepper
• 1  teaspoon  olive oil

Preparation

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.

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

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