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Pan Roasted Mediterranean Sea Bass

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Serves 4


1 medium white onion chopped
1 tablespoon Sicilian capers rinsed in water
4 tablespoons extra virgin olive oil
Fresh thyme, to taste
Salt and pepper, to taste
1 pint cherry tomatoes, quartered
1 small zucchini
4 (8-ounce) fillets sea bass
Fresh chives, for garnish


  1. In a medium hot pan sauté the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon.
  2. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more.
  3. Slice the zucchini into thin discs. In a hot sauté pan heat 1 tablespoon of olive oil and sauté the zucchini in the oil. Add salt and pepper as needed. In a medium hot sauté pan heat 1 tablespoon olive oil and sauté the fish for 4 minutes then turn the fish over and let the fish cook for an additional 3 minutes.
  4. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
Course: Seafood

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