Chilean Sea Bass with White Wine Sauce

• 4 - 5 ounce pieces of skinned Chilean Sea Bass

• 1/2 cup halved cherry tomato

• 1 tablespoon diced garlic

• 1/4 cup diced sweet onion

• 1/4 cup sliced calamata olives

• 1/2 cup white wine

• 1/8 cup pine nuts toasted

• 1 tablespoon chopped basil

• kosher salt and ground black pepper

• 1/4 cup extra virgin olive oil

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Method:

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• Turn your oven on 350F convection

• Get a large saute pan and place on stove over medium high heat

• Add the olive oil and get hot

• Season the fish with salt and pepper on both sides

• When the pan is hot add the fish one piece at a time

• Allow the fish to salute and become golden before flipping and sautéing again on the other side

• Remove the fish and lower the heat, put fish on a sheet tray with wax or parchment paper

• Put the fish into the oven for 10 mins and check to see if cooked through after

• Meanwhile, add the diced onion to the hot pan and saute, season with salt and pepper

• Next add in the tomatoes, pine nuts, and the olives and saute.

• Add in the garlic and cook for 1 more minute

• Deglaze the pan with the white wine until reduced

• Add in the fresh basil and season again to taste

• Remove fish from the oven and plate with hot sauce.

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