We've just landed back after 10 amazing days in British Columbia. A fish a day kept us happy and I didn't want to miss my daily intake!
Ingredients:
2 sea bass fillets
200g cherry tomatoes
1 tsp dried thyme
EVO oil
1 glass dry white wine
salt&pepper
Preparation:
Chop the tomatoes in 4, preheat a frying pan with some EVO oil and through the tomatoes in until the skin is softer; grind some salt and pepper and add the thyme, pour the wine and turn the heat up until the smell of alcohol has evaporated, stirring occasionally.
Then lay the fillets skin down over the tomatoes, carefully skin and flesh not to touch the pan, after 5 minutes flip sides and cook for another 3-4 minutes.
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| sea bass w/ cherry tomatoes reduction ©italiansuitcase |