Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette
Photo by Becky Luigart-Stayner


  • 1 tablespoon chopped fresh Italian parsley
  • 4 (6-ounce) sea bass fillets, with skin
  • 1 ½ tablespoons sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • + 7 more ingredients
    • 1 tablespoon fresh lemon juice
    • Freshly ground black pepper
    • Salt
    • ½ teaspoon sea salt
    • 1 ½ tablespoons grated lemon rind
    • 1 cup seeded and chopped heirloom tomatoes
    • 1 teaspoon chopped fresh thyme

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 ...

View full recipe at My Recipes


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