This Sea Bass recipe has been a staple weeknight meal for us. The secret to cooking a delicious fish recipe is making sure you purchase high quality, fresh fish. Gerrit and I love going to local fish markets and always select wild caught fish, when available. The cherry tomatoes and capers mixture is the perfect, flavorful compliment to a seared Sea Bass.
Position a rack in the center of the oven and preheat oven to 450°F.
In a bowl, mix the tomatoes, capers, parsley, 1 teaspoon balsamic vinegar, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Season the entire fish with salt and pepper. Heat the oil in an (preferably nonstick) ovenproof skillet over medium-high heat until it starts shimmering (this is how you know it’s hot enough). Add the fish, evenly spaced, and cook until it’s golden brown and comes off easily from the pan (check by lifting one of the corners), for about 2 1/2 to 3 minutes. Flip the fish, sprinkle the sliced garlic around it, and cook for about 30 seconds or until the garlic just starts to brown on some edges. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you cut into a thicker piece, 3 to 5 minutes.
Serve with the tomato mixture poured over it. I love serving this dish with avocado slices, white rice, and veggies.