Sea Bass – Grilled

1. Preheat grill to medium-high to high. Place a grilling rack or oiled foil on the grill.
2. Brush both sides of the sea bass fillets with the olive oil and season with salt and pepper. Place on rack (or foil) on preheated grill and cook for 10 minutes per 1-inch of thickness (at its thickest point), turning over halfway through cooking time.
3. Let stand for 5 to 10 minutes before serving.

Sea Bass – Roasted

1. Preheat oven to 450 degrees. Spray a large shallow baking dish with nonstick cooking spray.
2. Brush both sides of the sea bass fillets with the olive oil. Season with salt and pepper.
3. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the fillets, skin side down, in the pan and cook for 2 minutes. Flip fillets over and continue cooking for 1 minute or until golden brown.
4. Place fillets, skin side down, in prepared baking dish in one layer. Roast in the oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through.
5. Let stand 5 to 10 minutes before serving.

Sea Bass – Sous Vide

1. Season sea bass fillets with salt and pepper. Place in a single layer in two vacuum-sealable bags, or in 2 zip top baggies. Divide olive oil between bags. Seal bags and refrigerate for 30 minutes, or up to overnight.
2. Preheat sous vide cooker to 130 degrees.
3. If using zip top baggies, remove all air from the bags (follow directions for your sous vide machine).
4. Add sealed fillets to the water bath and cook for around 30 minutes per 1-inch of thickness (at its thickest point). I don’t recommend letting it cook beyond 45 minutes, otherwise the texture can change.
5. Remove filets from bags (they can fall apart, so do this step carefully!) and place on a paper towel; gently dry tops.
6. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the fillets, top side down, in the pan and cook for 2 minutes or until golden brown. Let stand 5 minutes. (Alternatively, you can grill the top side of the fillets on an oiled grill rack over high heat.)

Tomatoes in Lemon-Butter Sauce

1. After the fish is cooked and while it’s resting, prepare the sauce:
2. In a small saucepan, melt the butter over medium-low heat just until it starts to turn brown, around 3 to 4 minutes (best to do in a lighter-colored pan, so you can easily see the butter’s color).
3. Reduce heat to low, stir in lemon juice, capers, shallots and parsley and let cook for 3 minutes.
4. Stir in tomatoes, increase heat to medium and cook just until tomatoes are heated through. Season to taste with salt and pepper.

Spoon tomatoes and lemon-butter sauce over fish and serve immediately.