Pan Seared Sea Bass with Swiss Chard
-
Four-six ounce sea bass fillets
-
One bunch Swiss Chard-rough chopped
- One
medium spanish onion-sliced
- Three
golden tomatoes-roasted and pureed, then strained
- Salt
and Pepper to taste
- Oil
In
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.
Happy passover.
