Sea Bass with Cherry Tomatoes
A favorite summer flavor pairing of fresh herbs with a sweet, sea bass
or white fish. Once you’ve got everything ready, the meal comes
together quickly. When cherry tomatoes are broiled in the oven, they
burst and create their own fresh sauce.
• 1 shallot, thinly sliced
• 2 garlic cloves, chopped
• 2 cups cherry tomatoes (about 12 ounces)
• 1/2 cup chopped green olives
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• 4 6-ounce fillets sea bass or other white fish
• 1/4 cup (packed) chopped fresh basil
Place a rack in upper third of oven and preheat broiler.
Combine shallot, garlic, tomatoes, olives, and oil in a medium
bowl. Season with salt and pepper-toss well. Set aside.
Place fish in a 13x9-inch glass baking dish and
season with salt and pepper. Scatter tomato
mixture over fish and broil until fish is opaque
throughout and tomatoes have started to burst,
10–13 minutes. Serve with basil scattered over top.
Pair with this month's features, the Cambridge
Napa Valley Meritage, or the Halstead Library Red Blend.