Sea Bass with Salsa Verde, Sauteed Cherry Tomatoes, and Black Quinoa

Seabass2

Course Main Dishes

Ingredients in this Recipe

1 1/2 cup cooked black quinoa
1 clove garlic, smashed
1 pint cherry tomatoes
1 tablespoon capers, rinsed and chopped
1/2 cup chopped fresh parsley
1/4 cup chopped basil
1/8 teaspoon crushed red pepper flakes
2 sea bass fillet portions (5 7 ounces each at about 1 1/2 inches thick)
2 tablespoons finely chopped preserved lemon rind
2 tablespoons minced shallot
2/3 cups extra virgin olive oil
3 tablespoons olive oil, plus more for cooking the fish
salt
salt and freshly ground pepper

Recipe Preparation

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