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Mediterranean Salsa

How to Prepare Sea Bass with Mediterranean Salsa    

Difficulty Level:    

Yield: 2 Servings

1 ½ cups Cherry Tomatoes, cut in half
1 tsp Olive Oil
Pinch of salt and black pepper
2 tbl. Kalamata olives, pitted, cut across into rounds
2 each large green stuffed olives, cut across into rounds 
2 tsp capers with juice
1 tbl. red onion, peeled, cut paper thin, long
1/4 tsp lemon juice
1 tbl. extra virgin olive oil
1 tsp. basil leaves, chopped
1/8 tsp lemon zest using


 How to prepare Salsa  

  1. Preheat oven to 450 degrees.
  2. Place cherry tomatoes in a bowl and combine with oil, and seasonings. Toss to coat with oil.
  3. Place on a baking sheet lined with aluminum foil and bake in the oven until the skins start to blister, about 6-8 minutes. (Reduce time if using a convection oven).
  4. Place tomatoes in the same bowl as before. Add remaining ingredients and combine with a spoon. Let sit at room temperature while cooking the fish, or cool in the refrigerator if you prefer a crisper bite.

This Salsa is greatly enjoyed together with Chilean Seabass, Wild Caught Flounder, or Icelandic Cod

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