Sea Bass With Salsa Verde, Sauteed Cherry Tomatoes, And Black Quinoa

1. 1

   Make the salsa verde by combining the parsley, basil, capers, shallot, lemon rind, crushed red pepper flakes, and a pinch of salt in a bowl. Pour the extra-virgin olive oil over the mixture, stir, and taste for seasoning. Add more salt, a pinch at a time, until it tastes right. Put the salsa verde in an airtight container and set aside until ready to use. Do not refrigerate as this will dull the flavors. The salsa verde should be made within an hour of the time you plan to serve it. Leftovers can be refrigerated.

2. 2

   Sautee the cherry tomatoes. Cut the larger tomatoes in half, but leave the smaller tomatoes whole. Heat olive 3 tablespoons olive oil in a medium sized skillet over medium-high heat. Once the oil is hot but not smoking, toss in the crushed garlic clove and allow it to infuse the oil with flavor for a minute. Add all the tomatoes to the hot skillet with a bit of freshly ground pepper and a pinch of salt. Turn the heat down to medium. Cook, shaking the skillet occasionally, until the tomatoes are hot, wrinkled, and the mixture is simmering (about 10 minutes).

3. 3

   Meanwhile, cook the sea bass. Pour olive oil to cover the bottom of a medium sautee pan and turn the heat to medium-high. Pat the sea bass dry with paper towels and season with salt. Once the oil is very hot but not smoking place the fish fillets in the pan. Cook for about 4 minutes, until the underside is crisp and golden, then flip the sea bass to cook the other side. It should take about 2 minutes to finish cooking the fish. The flesh should be uniformly firm and a skewer inserted in the center of the fillet should come out warm to the touch; do not overcook.

4. 4

   Serve the sea bass over black quinoa, surrounded by the sauteed cherry tomatoes. Spoon the salsa verde atop the fish and place extra sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.