Sea Bass Fillet with Cherry Tomatoes

Method

1. Place cherry tomatoes in a baking dish with olive oil, salt, two cloves of garlic, and some basil. Mix and roast in a static oven at 230–240°C for about 15 minutes.
2. Fillet the sea bass: start from the back, make an incision, remove the gills and the central bone. Use water to help and follow the spine. Remove all small bones with your fingers.
3. Portion the fillet into slices.
4. Slice the roasted cherry tomatoes thinly.
5. Blend the sliced tomatoes (without the garlic) with a splash of water to make a sauce.
6. Heat a pan with a drizzle of oil. Place the fillet skin-side down and press firmly so the skin doesn't shrink. Once it relaxes, remove your hand. When the sides turn white, flip and cook for one minute.
7. Plate: spread some sauce on the plate, place the sea bass in the center, arrange the cherry tomatoes around, and garnish with basil leaves.