Seared Black Sea Bass in Roasted Tomato Broth

1. 1

   Put the bass fillets together to form 2 whole fish; cut each one crosswise to form 2 pieces of equal weight; the thinner tail pieces will be longer.

2. 2

   Separate the fillets and season them with salt and pepper.

3. 3

   Lay a roasted tomato on half of the fillet pieces and top with 2 bay leaves and a thyme sprig.

4. 4

   Cover with the matching fillets and tie each bundle in three places with kitchen string.

5. 5

   insert a bay leaf under a string in each bundle and season with salt and pepper.

6. 6

   In a large skillet, heat the 2 1/2 tablespoons olive oil over moderately high heat.

7. 7

   Add the fish bundles to the pan, skin side down.

8. 8

   Cook the fish over moderate heat until the skin is browned and the bottom fillets are just cooked through, about 5 minutes.

9. 9

   Turn the bundles, reduce the heat to low and cook the second side; the thinner pieces will be done first.

10. 10

    Meanwhile, in a small nonreactive saucepan, gently simmer the tomato juices for 3 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Spoon the tomato juices onto plates and set the fish bundles on top.

13. 13

    Garnish with the thyme leaves and a drizzle of olive oil.

14. 14

    Don't eat the strings or the bay leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.