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.


Contest Winner!
Shana Aaron
(Brooklyn, NY)