How to Prepare Chilean Sea Bass with Mediterranean Salsa
Yield: 2 ServingsIngredients1 ½ cups cherry tomatoes, cut in half1 tsp. olive oilPinch of salt & black pepper2 tbsp. Kalamata olives, pitted and cut across into rounds2 large green stuffed olives, cut across into rounds2 tsp. capers with juice1 tbsp. red onion, peeled and cut paper thin / long1/4 tsp. lemon juice1 tbsp. extra virgin olive oil1 tsp. basil leaves, chopped1/8 tsp. lemon zest
How to prepare
- Preheat oven to 450°F.
- Place cherry tomatoes in a bowl and add oil and seasonings. Toss to coat with oil.
- Place on a baking sheet lined with aluminum foil and bake in the oven until the skins start to blister, approximately 6-8 minutes (reduce time if using a convection oven).
- 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 with Chilean Seabass.