Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 5-ounce skinless sea bass fillets
Fine sea salt and freshly ground pepper
Roasted Pepper Sauce
Warm Vegetable Salad
Preparation
Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.
