How to Prepare Sea Bass with Mediterranean Salsa
Yield: 2 ServingsIngredients:1 ½ cups Cherry Tomatoes, cut in half1 tsp Olive OilPinch of salt and black pepper2 tbl. Kalamata olives, pitted, cut across into rounds2 each large green stuffed olives, cut across into rounds2 tsp capers with juice1 tbl. red onion, peeled, cut paper thin, long1/4 tsp lemon juice1 tbl. extra virgin olive oil1 tsp. basil leaves, chopped1/8 tsp lemon zest using
How to prepare Salsa
- Preheat oven to 450 degrees.
- Place cherry tomatoes in a bowl and combine with 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, about 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.