Sea bass fillet with cherry tomatoes

Ingredients

• 800 gwhole sea bass, to clean
• 300 gpear cherry tomatoes
• 2 clovesgarlic
• as neededbasil
• as neededwater
• as neededextra-virgin olive oil
• as neededfine salt
• 8mixed-colour cherry tomatoes
• as neededbasil

Instructions

1. 1

   Season the tomatoes

   Arrange the whole cherry tomatoes on an oven tray. Season with salt, add the garlic cloves, a drizzle of oil and a few basil leaves.

2. 2

   Roast and blend

   Toss the tomatoes and roast in a preheated conventional oven at 230–240°C for about 15 minutes. Transfer the roasted tomatoes to a blender, add a little water and blend until smooth and even.

3. 3

   Prepare the fish

   While the tomatoes cook, remove any surface bones and fins from the sea bass, then remove its head. Run a sharp knife along the central backbone to remove the fillets, then cut each fillet diagonally into 3 pieces.

4. 4

   Cook skin-side down

   Heat a little oil in a very hot non-stick frying pan and place the sea bass pieces skin-side down. Gently press them with a spatula to stop them curling, and cook for about 5 minutes. When the flesh starts turning white, season with salt and turn the pieces over.

5. 5

   Finish the fish

   Cook for 1 minute more. Once the fish is golden, cut the mixed-colour cherry tomatoes into thin slices, then spread the tomato sauce over the base of each plate.

6. 6

   Arrange and serve

   Place the fish in the middle of each plate, overlapping the pieces slightly with the skin facing up. Arrange the sliced tomatoes around them, alternating the colours, and finish with a few basil leaves.

What is sea bass with cherry tomatoes?

This is a simple fish main course built around sea bass fillets and two kinds of cherry tomato: one is roasted and blended into a sauce, while the other is served fresh. It reflects the straightforward Mediterranean approach of pairing fish with olive oil, tomatoes and herbs.

Roasting the sauce tomatoes gives them a concentrated flavour, while the fresh slices bring colour and a juicy contrast to the cooked fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 30g protein, 10g carbs, 11g fat.

Most of the protein comes from the sea bass; the tomatoes contribute some carbohydrates, while olive oil supplies most of the added fat. For a balanced plate, serve it with a generous portion of green vegetables and a modest portion of potatoes or bread.

Roast the sauce tomatoes

Tomatoes: Keep the 300 g of pear cherry tomatoes whole for roasting so they soften and release their juices in the oven.

Seasoning: Garlic, olive oil, salt and a few basil leaves flavour the tomatoes as they cook. Blend them with just a little water at first, adding more only if needed to reach a smooth sauce.

Get the sea bass ready

Filleting: Remove the head, fins and surface bones, then cut along the backbone to make two fillets. If you are not confident doing this, ask your fishmonger to fillet the fish.

Portions: Cutting each fillet diagonally into three pieces gives six pieces in total, ready to divide between the three servings.

Cook the fish gently

Hot pan: Start with a well-heated non-stick pan and a little oil so the skin can begin to brown as soon as the fish goes in.

Steady contact: Press the pieces gently with a spatula to help keep them flat. Turn them when the flesh starts to look white, then cook for only 1 minute on the second side.

Look for these doneness cues

Colour: The fish should turn opaque as it cooks, with a golden surface when it is ready to plate. The method uses about 5 minutes on the skin side and 1 minute after turning, but thicker pieces may need attention to their appearance.

Sauce: Blend the roasted tomatoes until no large pieces remain and the texture is even. A small splash of water helps the blender move the tomatoes without making the sauce too thin.

Serve with fresh tomatoes

Plating: Spoon the sauce across the base of each plate, then set the sea bass on top with the skin facing upwards. Arrange the thinly sliced colourful tomatoes around the fish rather than blending them into the sauce.

On the side: Serve with bread to mop up the sauce, or add boiled potatoes or a green salad for a fuller meal.

Recipe notes & tips

• Ask your fishmonger to clean and fillet the sea bass if you would rather skip that preparation.
• Preheat the oven fully before roasting the tomatoes so they start cooking promptly.
• Use only a small splash of water when blending, then adjust the sauce consistency if needed.
• Make sure the pan is hot before adding the fish to help the skin brown.
• Slice the colourful tomatoes just before serving to keep them fresh and juicy.
• Keep the skin facing upwards when plating so it stays crisp.

Variations

• Add lemon: Finish the plated fish with a little lemon juice for a sharper flavour.
• Use thyme: Roast the tomatoes with a few thyme leaves instead of some of the basil.
• Make it spicy: Add a pinch of chilli flakes to the tomatoes before roasting.
• Try different tomatoes: Use another small, ripe tomato variety if pear cherry tomatoes are unavailable.
• Serve with greens: Add steamed green beans or wilted spinach alongside the fish.

Common mistakes to avoid

• Crowding the pan: The fish may cook unevenly; cook it in batches if the pieces do not fit in a single layer.
• Adding too much water: The sauce can become thin; blend in a small amount first and add more only as needed.
• Turning too soon: The fish may break apart; wait until it starts turning white before flipping.
• Pressing too hard: The fillets can be damaged; use gentle, even pressure with the spatula.
• Overcooking the second side: The fish can dry out; keep to about 1 minute after turning and check its appearance.

How to store

Refrigerate leftover fish and sauce separately in airtight containers and eat within 1–2 days. Reheat gently in a covered pan until hot, taking care not to cook the fish for too long; the fresh tomato slices are best prepared just before serving.

Frequently asked questions