Sea Bass with Tomato and Black Olive Salsa

1. 1

   In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper.

2. 2

   Let stand at room temperature for 20 minutes.

3. 3

   Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile.

4. 4

   Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.

5. 5

   In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

6. 6

   Pat the fish dry and add it to the skillet, skin side down.

7. 7

   Cook the fish over high heat until the skin is browned, about 4 minutes.

8. 8

   Turn and cook until the fish is just white throughout, about 4 minutes longer.

9. 9

   Transfer the fish to plates and top with the salsa.

* Per serving · 4 servings · Values may vary.