Chilean Sea Bass

 

Ingredients

• ▢ 3- 4oz chilean sea bass filets
• ▢ 2 TBSP olive oil
• ▢ 1/4 cup butter
• ▢ 1/2 TBSP minced garlic
• ▢ salt

• Let sea bass sit out for 30 minutes before cooking
• Add butter and garlic to a small sauce pan and shimmer
• Add olive oil to another pan over medium heat
• Pat dry sea bass and salt both sides of fish
• Add fish to pan and cook for 4 minutes on each side
• Strain garlic from butter and pour over plated fish
• If you have thicker sea bass and it’s not all the way cooked you can put in a 450 degree oven for a few minutes
  Serve with your favorite starch and vegetables 

 Basic Tomato Sauce

1.  One 28 oz can whole peeled tomatoes, preferably San Marzano 

2.  5 tablespoons butter

3.  One yellow or white onion halved against the grain

4.  Smashed garlic cloves, at least 2 (I like more)

5.  Optional items:  basil, oregano, or any of your favorite herbs

6.  Salt and pepper

Melt butter in a medium saucepan and add tomatoes.  Crush tomatoes by hand and stir in crushed garlic cloves, salt and pepper.  Place onion in saucepan cut side down and simmer uncovered for at least 45 minutes, stirring occasionally.  

Great quick sauce for your favorite ravioli, tortellini or pasta.