Mediterranean Salsa

How to Prepare 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 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.