Pan Seared Sea Bass with Blistered Cherry Tomatoes and Capers over White Bean Purée
Topping:
1 Pint Cherry Tomatoes | 1/2 Small Red Onion, finely chopped | 4 Anchovy Fillets, finely chopped | 2 TBsp Capers | 2 TBsp Red Wine Vinegar | 2 Tbsp EV Olive Oil | 1 tsp Dried Oregano
Puree:
3 TBsp Unsalted Butter | 1 Small Onion, finely diced | 1 Clove Garlic, minced | 1 Thyme Sprig | Two 15oz Cans Cannellini Beans, drained & rinsed | 1 Cup Low Sodium Chicken Broth | Salt & Pepper
Fish:
4 Pieces Sea Bass | 1/2 TBsp Salted Butter | 1/2 TBsp EV Olive Oil | Kosher Salt & Coarse Ground Pepper | Pine nuts and Fresh Oregano to garnish
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Step One:
In Aluminum Pan, toss tomatoes, red onion, anchovies, capers, vinegar, olive oil and oregano. Roast uncovered on closed hot grill until tomatoes are blistered. Stirring twice.
Step Two:
In medium saucepan, melt butter. Add onion, garlic and thyme sprig. Cook until onion is softened. Add beans and broth. Simmer until broth is reduced by half.
In meantime, in nonstick or saintless steel skillet heat 1/2 TBsp butter and 1/2 TBsp olive oil. Over moderate heat cook fish 6 minutes per side.
Step Three:
Disgard Thyme sprig from bean mixture and puree in blender.
Step Four:
Plate puree, fish and top with tomato mixture | Garnish with pine nuts and fresh oregano.
