A beautiful dinner put together in less than 20 minutes, you will love it!
Simple to assemble with a lot of flavors that you do not want to miss. The tomato relish burst with flavors with the capers and the green olives.
The minced shallots add that extra depth and balance with the sweetness of the tomatoes. This step will only take a few minutes of stirring.
The dressing with the mustard and the Champagne dressing makes the perfect marriage with the relish.
The tender meat of the seared Chilean sea bass combined with the tomato relish leaves you wanting more.
A little bit about Chilean Sea Bass
Also called Patagonian and antarctic toothfish is one of the most sought-after fish in the world.
This wonderful fish is low in calories and fat. A great source of omega-3 fatty acids. Chilean sea bass has a moderate level of mercury which makes it a safe fish to enjoy.
Delicate in flavor and whitefish in color. Whether you decide to prepare the Chilean seabass, in a butter sauce or baked it in the oven for less than 15 minutes, you will always have a very tender fish to bite into
What does it taste like?
Moist and buttery, with firm well-determined flakes that you can put your fork into. Milder in taste and flavor, and highly recommend for people that do not like strong fish flavor.
Feel free to use any kind of tomatoes that you may have on hand. Heirloom tomatoes are excellent due to the meaty richness they offer.
I decided to go with the small cherry tomatoes for this dish.
If you chose to use the large beefsteak tomatoes, you may want to remove the seeds as they will make this dish very watery and lose some of the flavor richness.
This recipe goes rather fast once you start cooking therefore I suggest getting all your ingredients ready at once.
Start by making the champagne dijon mustard sauce for the tomato relish and set it aside.
Always rinse the capers. Either to remove the saltiness of the salt, if salt preserved. Or to remove the acidity of the brine.
The capers will cook rather fast and will jump at you and burn, adding right the way the shallots and the remaining ingredients to the skillet.
You can also use the small cherry tomatoes or Campari tomatoes. Quite tasty with it.
The tomato relish just needs a few minutes, just to be warmed up.
The longer you let the relish sit together, the more infused the flavor.
You can wipe down the skillet you just used to prepare the relish for the pan-seared Chilean sea bass.
Use a large fish spatula to turn the fish and remove it from the skillet. You want your fish to stay all together.
The result was quite delicious as the sea bass sits on the natural juice of the tomatoes with the Dijon vinaigrette.
If Chilean Sea Bass is not available, you can make this with any white fish, and even tuna steaks cut thinner than your usual 1-inch thick. Cod is excellent with this sauce.
Side dishes to prepare with it
With so many flavors I like to make simple white jasmine rice with butter and some chopped parsley to go alongside. Steamed potatoes are also delightful as a side dish.
Steamed green beans or broccoli is a nice pairing as well.
You can never go wrong with a beautiful light salad. As well as a slice of toasted bread to help you soak up all the savory juices.
If you enjoy this dish, check out these flavorful recipes:
Rinse the capers under cold running water, rinse and pat dry with a paper towel.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the Dijon mustard, and vinegar. Add the tomatoes and mix well. Set aside.
Put 1 tablespoon of olive oil in a medium-size skillet over medium heat. When hot add capers, shallots and fry for 1 minute, gently shaking the pan. Add the tomatoes and the olives. Season with salt and pepper and cook for 2 – 3 minutes, just enough to warm.
Season generously the sea bass with salt and pepper
In a large straight skillet heat the remaining olive oil over medium heat. Once the oil is hot, add the fillets and pan-seared them for 5 to 6 minutes on each side, or until cooked through completely and the fish flakes easily.
Serve the fillets with the tomato relish and enjoy.
Optional: squeeze some lemon juice over the whole plate