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.