Sea Bass with Salsa Verde Sauteed Cherry Tomatoes and Black Quinoa
Ingredients
- For the salsa verde
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped basil
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons minced shallot
- 2 tablespoons finely chopped preserved lemon rind
- 1/8 teaspoon crushed red pepper flakes
- salt
- 2/3 cup extra-virgin olive oil
- For the sea bass and cherry tomatoes
- 3 tablespoons olive oil, plus more for cooking the fish
- 1 clove garlic, smashed
- 1 pint cherry tomatoes
- 2 sea bass fillet portions (5-7 ounces each at about 1 1/2 inches thick)
- salt and freshly ground pepper
- 1 1/2 cups cooked black quinoa
Instructions
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