← All recipes

🍽️ Sea Bass with Fresh Tomatoes

259 kcal · 30 min · 4 servings

Ingredients

• 4 Sea bass fillets (with skin, fish filleted by the fishmonger, use the leftovers for making stock)
• Salt
• Pepper (from the mill)
• Olive oil
• Balsamic vinegar
• 10 ripe tomatoes
• 1 tbsp Butter

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Remove the inner part with the seeds.
4. 4. Dice the firm flesh into small cubes.
5. 5. Season the tomato cubes with salt and pepper.
6. 6. Distribute the tomatoes onto four plates.
7. 7. Shape the tomatoes nicely.
8. 8. Mix four tablespoons of olive oil with two tablespoons of balsamic vinegar.
9. 9. Drizzle the oil and vinegar mixture over the tomatoes.
10. 10. Season the fish fillets with salt and pepper.
11. 11. Heat two tablespoons of oil and the butter in a large pan.
12. 12. Place the fish fillets skin-side down in the pan.
13. 13. Fry the fillets for one to two minutes until well browned.
14. 14. Remove the pan from the heat.
15. 15. Turn the fillets over.
16. 16. Let the fillets rest briefly in the pan.
17. 17. Lift the fillets out of the pan immediately.
18. 18. Place the fillets skin-side up on the tomatoes.
19. 19. Optionally cut the fillets into two large rectangles.

Nutrition per serving

• kcal: 259
• Protein: 30 g · Fett/Fat: 12 g · Carbs: 7 g