Mediterranean Salsa

How to Prepare Chilean Sea Bass with Mediterranean Salsa    

Difficulty Level:    

Yield: 2 Servings

Ingredients

1 ½ cups cherry tomatoes, cut in half

1 tsp. olive oil

Pinch of salt & black pepper

2 tbsp. Kalamata olives, pitted and cut across into rounds

2 large green stuffed olives, cut across into rounds 

2 tsp. capers with juice

1 tbsp. red onion, peeled and cut paper thin / long

1/4 tsp. lemon juice

1 tbsp. extra virgin olive oil

1 tsp. basil leaves, chopped

1/8 tsp. lemon zest

 How to prepare  

1. Preheat oven to 450°F.
2. Place cherry tomatoes in a bowl and add 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, approximately 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 with Chilean Seabass.