Fillet of Sea Bass with Sweet and Sour Tomatoes and Balsamic Vinegar

Pan-seared sea bass served with roasted sugary tomatoes, a balsamic rocket reduction, and a fresh rocket salad.

Healthy Dinner Seafood Gluten Free Sea Bass

Estimated Nutrition

Calories

815.4

kcal / serving

815.4 kcal total

Carbs

50.4g

per serving

50.4 g total

Fat

53.2g

per serving

53.2 g total

Protein

33.8g

per serving

33.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Balsamic Vinegar

Dairy

Butter

NutsSeeds

pinch

Sea Salt

pinch

Black Pepper

Freshly ground

bunch

Chives

Finely chopped to garnish

OilsFats

Olive Oil

To drizzle

Seafood

170

Sea Bass Fillet

Vegetables

100

Cherry Tomatoes

Vine cherry tomatoes

Rocket

For salad

Method

Preheat the oven to 200°C.

Heat oil in an ovenproof pan over low heat, add tomatoes and sugar, then roast for 12 minutes.

Season the sea bass fillet with salt and pepper and score the skin side.

Heat oil and butter in a frying pan and cook the fish skin-side down for two minutes.

Turn the fillet and cook for 30 seconds until done, then keep warm.

Add torn rocket and balsamic vinegar to the fish pan and simmer for five minutes until thickened.

Toss the remaining rocket in a bowl with a drizzle of olive oil.

Plate the rocket salad, top with fish, drizzle with pan juices, and garnish with chives and roasted tomatoes.