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1 cup seeded and chopped heirloom tomatoes
¼ cup red wine vinegar
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
1½ tablespoons grated lemon rind
1 tablespoon fresh lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil or coconut oil (melted)
1 lb sea bass fillets, with skin
Freshly ground black pepper
1 teaspoon olive oil
Preheat oven to 450°. Combine tomatoes and vinegar in a saucepan over medium heat; cook about 3 minutes. Stir in parsley and next 6 ingredients. Set aside. Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450° for 5 minutes or until fish flakes with a fork. Serve fillets skin-side up. Spoon sauce over fillets.