Pan Seared Sea Bass with Swiss Chard
Four-six ounce sea bass fillets
One bunch Swiss Chard-rough chopped
medium spanish onion-sliced
golden tomatoes-roasted and pureed, then strained
and Pepper to taste
pan #1, carmelize onions. When fully carmelized, add swiss chard,
remove from heat and reserve.
In pan #2, heat small amount of oil, season sea bass with salt
and pepper and sear. Turn, reduce heat and finish cooking.
On a separate tray, roast tomatoes in the oven until done, remove
puree and strain. On center of plate, place swiss chard and onion
mixture, sea bass on top and pour pureed sauce on top. serve.