J
Jeanh
Guest
INGREDIENTS:
- 1 pound Sea Bass or Halibut fillets
- Salt and fresh ground pepper to taste
For the tomato sauce broth:
- 1½ cup tomato sauce
- 1½ tablespoon tomato paste
- 1½ tablespoon oil from a jar of sun-dried tomatoes
- ¾ cup chicken broth
For the Tomato Relish:
- 1 cup halved plum tomatoes, a variety of colors
- ½ red onion, sliced
- 3 tablespoons extra ****** olive oil
- 2 tablespoons fresh basil, cut into thin ribbons
- For garnish:
- 2 tablespoons basil pesto
- parsley for garnish
INSTRUCTIONS:
- Season the fish with salt and pepper, set aside.
- In a small sauce pan, add the tomato sauce, tomato paste, sun-dried tomato oil and chicken stock and bring to a simmer. Simmer 2 - 3 minutes. Thin with more broth if you'd like.
- In a small bowl, add the halved tomatoes, red onions, olive oil and fresh basil and toss.
- Have the pesto ready.
- Sear the fish in hot oil until nicely browned. Turn and continue cooking over medium temperature for 5 minutes or until just starting to flake. Or you can finish in a 400 degree oven for 5 minutes.
- Coat the fish with the pesto. In shallow bowls, add a ladle of the tomato sauce. Lay the fish onto the sauce and top with the tomato relish.
- Add a sprig of parsley. Serve immediately.
