Sea Bass with Cherry Tomato Agrodolce

*These are not "exact" recipes, but "inspired" by these episodes


4 pieces of seabass filets, 6 ounces each

1 tsp of salt and pepper

2 Tbs of olive oil

1 Tbs of butter

2 cloves of garlic

1 cup of cherry tomatoes, halved

2 Tbs of sugar

2 Tbs of red wine vinegar

4 slices of lemons

2-4 Tbs of chopped herbs (combination of parsley & Basil)


Heat olive oil in a nonstick pan.  Season both sides of the fish filets with salt and pepper.  In the hot pan, place fish skin side down and cook for 2-3 minutes. Add butter and allow to melt.  Carefully, flip the fish. Spoon the hot butter and oil over each piece of fish.  Cook for 3-5 minutes, occasionally spooning more of the butter and oil over each fish.  When fish is cooked and firm to touch, emove fish onto serving platter.  In the same pan, add the garlic, cherry tomatoes, sugar, red wine vinegar, and herbs and saute for 2 minutes, until the sauce thickens up.  Add the lemons and cook for another 1 minutes.  To serve, place a lemon on each slice of the fish and pour the sauce over the fish for moistness and extra flavor.