Pan Seared Sea Bass with Tomato Broth and Ham, Peas & Lettuce

Serves 1–4

Tomato Broth:


  • 1/2 head garlic – shaved
  • Bouquet including: 2 bunches basil (about 4 sprigs) & 6 springs of thyme – tied together
  • 3 tablespoons extra virgin olive oil
  • 1 cup small dice onion
  • 2 cups small dice celery
  • 4 cups large dice Roma tomatoes
  • 1 cup water
  • 2 tablespoons butter
  • Salt & pepper


Using a medium sized pot, slowly warm garlic and herbs in olive oil, toasting to golden brown.

Add onions and celery and let them sweat until translucent with no color.

Add tomatoes and water. Simmer for 20 minutes, season with salt and pepper.

Strain through a chinois, reduce liquid by 1/2 and mount with butter.

Ham & Vegetable Garnish:


  • 1/4 cup small dice ham
  • 1 tablespoon butter
  • 1/4 cup blanched fresh peas
  • 1/2 cup chiffonade of lettuce, for garnish
  • Salt & pepper


Using a skillet pan, gently warm ham in butter for a minute.

Warm peas in boiling water, add to pan.

Reserve lettuce and salt and pepper for garnishing on top of fish.

Sea Bass:


  • 1 6 ounce piece Sea Bass
  • 1 tablespoon grapeseed oil
  • 2 tablespoons butter
  • 3 cloves of garlic – smashed
  • 3 sprigs of thyme – whole
  • Salt & pepper


Season fish with salt and pepper.

Warm skillet pan to a medium high heat.

Add oil, then seasoned fish.

When crust forms, add butter, garlic and thyme, flip fish onto other side.

Baste fish with butter until desired doneness — approximately 3–5 minutes.

Serve fish in shallow bowl on top of tomato broth, and ham and vegetable garnish.

Garnish with a chiffonade of lettuce and season with salt and pepper.

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