Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

  • Yield: Makes 4 servings


  • 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 none (6-ounce) sea bass fillets, with skin
  • none Salt
  • none 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.


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Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette Recipe