Ingredients:

  • 4 fillets of sea bass (approximately 6 oz each or 170g)
  • 2 tablespoons olive oil (30 mL)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (15 mL)
  • 2 cups ripe tomatoes, diced (about 300g)
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced (optional for heat)
  • 2 tablespoons fresh cilantro, chopped (30 mL)
  • 1 tablespoon lime juice (15 mL)

Instructions:

  1. In a mixing bowl, combine diced tomatoes, red onion, jalapeño, and cilantro.
  2. Drizzle with lime juice and season with salt. Mix gently and set aside.
  3. Pat the fish fillets dry with paper towels. Season both sides of each fillet with salt and pepper.
  4. Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
  5. Carefully place the fillets skin-side down (if applicable) in the hot skillet. Cook for about 4-5 minutes without moving them.
  6. Gently flip the fillets using a spatula and cook for an additional 2-4 minutes, until golden brown and cooked through.
  7. Drizzle lemon juice over the cooked fillets. Plate the sea bass and top with fresh tomato salsa.
  8. Garnish with additional cilantro, if desired.