Tender, mild and sweet black sea bass is one of our favorite summer fish. It's super versatile, from grilling whole, to roasting, poaching or steaming. For a quick midweek meal, we love to pan roast it with sweet summer tomatoes, thyme and onions. Healthy, delicious and ready in 10 minutes! You can also use bronzini, cod, halibut or your favorite white fish. Serves 4-6.
- 1 black sea bass, filleted
- 1 Tablespoon olive oil
- 16 oz cherry tomatoes, halved
- 1 white or red onion, thinly sliced
- 6 sprigs thyme
- 2 Tablespoons butter
- Lemon, to serve
- Season fillets on both sides with salt and pepper. Heat a 10-inch nonstick pan or cast iron skillet over medium-high heat. When the pan is hot, add the olive oil. Place the cherry tomatoes, onion and thyme in the pan, season with a little salt, and cook for 4-5 minutes until the tomatoes and onion start to soften.
- Move the tomatoes to the outside of the pan, and add the fillets to the pan, skin side down. Press down lightly with a spatula to cook the skin evenly and prevent the fillet from curling. Cook for 2-3 minutes.
- Lower heat to medium-low and flip the fillets. Add the butter and swirl to cover the pan. Cook the fillets 1-2 minutes, basting with the butter juices. Remove from the pan, drizzle with the tomatoes, onions and sauce. Serve over couscous or with roasted potatoes, and with plenty of lemon wedges.
SEAFOOD USED IN THIS RECIPE