Ingredients

Sea Bass
• 2 6-8 oz Black Sea Bass fillets
• 1 jar O&CO. Asparagus & Lemon Confit, left at room temperature
• 2 tablespoons O&CO. everyday olive oil

Basil Marinated Tomato Salad
• 1 cup grape tomatoes, halved
• ¼ cup O&CO. Kalamata Olives, chopped
• 1/2 small red onion, thinly sliced
• 1-2 tablespoons O&CO. Basil Specialty Olive Oil
• Fresh chives, chopped
• O&CO. Fleur de Sel
• freshly ground black pepper

Directions

1. In a large bowl, combine halved tomatoes, olives, and sliced onion. Drizzle with Basil Olive Oil, and season with salt and pepper. Set aside to marinate.
2. Meanwhile, heat olive oil. Season sea bass fillets generously with salt and pepper. Sear the fillets, seasoned side down, for 4-5 minutes. Turn fillets over and cook for another 5 minutes.
3. To serve, place a generous dollop of Asparagus & Lemon Confit on each plate and top with a Sea Bass fillet. Top with tomato salad. Sprinkle with chopped chives and serve immediately.