Grilled Sea Bass with Tomato Confit and Basil Oil

Instructions

1. 1

   Prepare the tomato confit by combining halved cherry tomatoes, sliced garlic, 0.25 cup olive oil, thyme sprigs, and a pinch of salt in a baking dish. Roast at 300°F for 20 minutes until tomatoes are soft and slightly wrinkled.

   Tip: Roasting low and slow concentrates the tomato flavor and creates a jammy texture.

2. 2

   While tomatoes roast, make the basil oil by blending fresh basil with 0.5 cup olive oil until smooth. Strain through a fine mesh sieve and season with lemon zest and a pinch of salt.

   Tip: Blanch basil quickly in boiling water first to preserve its vibrant green color.

3. 3

   Remove sea bass from refrigeration 10 minutes before cooking. Pat fillets dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.

   Tip: Dry skin is essential for achieving crispy skin on the grill.

4. 4

   Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: Test grate temperature by holding your hand 4 inches above and counting seconds until it becomes too hot—aim for 4-5 seconds.

5. 5

   Place sea bass skin-side down on the grill. Cook for 5-6 minutes without moving until skin is golden and crispy, then carefully flip and cook flesh side for 3-4 minutes until just cooked through.

   Tip: Resist the urge to move the fish—let it develop a golden crust for best flavor.

6. 6

   Arrange grilled sea bass on serving plates and top each fillet with a generous spoonful of tomato confit. Drizzle basil oil around the plate and finish with fresh lemon juice and a light balsamic vinegar glaze.

   Tip: Serve immediately while the fish is still warm and the skin remains crispy.