Sea Bass Pomodoro

Seafood

Delicious This Sea Bass Pomodoro recipes is an unbelievably delicious dish. You can use canned tomatoes for this recipe but fresh tomatoes will truly enhance the flavor of the sea bass. The pancetta added to the Sea Bass Pomodoro sauce also gives it a distinct unexpected flavor. Unlike American bacon, pancetta is cured with a variety of herbs, spices and garlic.

A great chef's technique for cooking the sea bass, or any thick cut of fish or meat, is pan roasting. This technique gives the fish or meat a nice crust and moist juicy interior. All you need to do is to place the pan over medium to high heat. Get the pan very hot then add a little olive oil. When the olive oil is heated but not smoking add the seasoned fish and cook for about 2 minutes on each side to create a nice crisp crust. Place the pan into a 450 degree oven and cook for 4 to 5 minutes. While cooking the sea bass you can prepare the pomodoro sauce.

To plate the Sea Bass Pomodoro all you need to do is place some of the sauce at the bottom of the plate, top with the sea bass and then top the fish with more sauce. The results should be a nice plump, moist, tender fish flavored with a bacon tomato mixture that you will truly enjoy. Serve with a side of sauteed green beans or spinach and your all set.

INGREDIENTS

Sea Bass

2 sea bass fillets

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

3 Tbs of extra virgin olive oil

Bacon Pomodoro Sauce

1 Tbls of extra virgin olive oil

1/2 pound of pancetta, finely chopped

1 yellow onion, chopped

2 cloves of garlic, chopped

10 Roma tomatoes, seeded and finely chopped