Sea Bass with a Warm Almond, Tomato, and Basil Salsa

 

An all time favorite, this tomato mixture goes great by itself as a side with chicken or fish.  Here we chose to use it as a topping over a seared sea bass, but any thicker meaty white fish (Halibut) would work just as well.  With summer coming to a close and cooler weather ahead, this makes the summertime refreshing favorite of a caprese salad transition to the cooler days while maintaining the freshness and fond memories of summer.

Sea Bass with a Warm Almond, Tomato, and Basil Salsa

1/2 cup all purpose flour
1 lb sea bass cut into two fillets
1 Tbsp butter
1 Tbsp olive oil
salt and pepper

9-12 oz strawberry tomatoes (or other smaller tomatoes), roughly chopped
1 clove garlic, minced (optional)
2 1/2 oz slivered almonds
2 Tbsp olive oil
1/2 lemon, juiced
1/4 cup fresh basil, chiffonade

Reduced balsamic (optional)

In a nonstick pan, heat 2 Tbsp olive oil over medium heat.  Saute garlic, approximately 30 seconds, until strong garlic smell subsides.  Add almonds and saute 1 minute.  Add tomatoes and saute a few minutes until softened.  Add basil and lemon juice and set aside.

Dredge sea bass in flour and season with salt and pepper.  Heat 1 Tbsp olive oil and 1 Tbsp butter in saute pan over high heat.  Add sea bass fillets and lower heat to medium-high.  Cook until well seared on each side, approximately 3-5 minutes depending on thickness of fish.

Serve immediately with warm tomato mixture topping the sea bass and a drizzle of reduced balsamic vinegar if using.  Enjoy.