By Yanni www.fishermansbelly.com
2lbs white sea bass one inch fillets, cut into 4 pieces, skin on or off
4 whole tomatoes
1 medium onion quartered
3 tablespoons fresh parsley, chopped
1 lime juiced
salt/pepper
10 green olives, with or without pimentos
4 tablespoons capers, one per serving
7 tablespoons extra virgin olive oil
1 cup General All Purpose flour
1. Roast the tomatoes and onion either in the oven (350F, 45 minutes) or on the Bbq until caramelized and soften.
2. To make the Veracruz salsa, add the tomatoes, onions, parsley, 3 tablespoons of olive oil, pinch of salt and pepper and the juice of one lime in a food processor. Blend only for a few seconds so that the sauce is still chunky.
3. Frying the white sea bass: first, place the flour into a rectangular shallow container. Now start heating 4 tablespoons of olive oil in a frying pan. Prepare the white sea bass fillets by patting them dry, and seasoning both sides with a liberal amount of salt. Dip the fillets into a flour, giving them a good coating. Place the 2 fillets in the hot frying pan and cook until each side is golden brown. This should take no longer than 2-3 minutes per side.
4. Just Before serving, give the green olives a coarse chop. Serve one fillet per plate, topped with the Veracruz salsa then garnished with olives and capers. Enjoy!
