Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

Pan-roasted Sea Bass with Citrus–Heirloom Tomato Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke


Makes 4 servings

Recipe from

Coastal Living


1 cup seeded and chopped heirloom tomatoes
1 1/2 tablespoons sugar
1/4 cup red wine vinegar
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
4 (6-ounce) sea bass fillets, with skin
Freshly ground black pepper
1 teaspoon olive oil


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 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450° for 5 minutes or until fish flakes with a fork.

Serve fillets skin-side up. Spoon sauce over fillets.