Seared Sea Bass on Fennel and Tomato Sauce with Meyer Lemon Garlic Aioli

6 oz. servings sea bass, red snapper, or salmon fillets, with skin on
1 tsp. kosher salt
¼ tsp. coarse ground black pepper
2 T. olive oil
2 T. chopped fresh tarragon

Place fish on work surface. In a bowl, combine the salt, pepper, oil and tarragon. Rub the flesh part of fish with mixture. Heat a non-stick skillet to medium-high. Add fish to skillet, skin side down, cook for 3 minutes, turn and sear seasoned side for 3-4 minutes. Serve on fennel and tomato sauce

Fennel and Tomato Sauce

  • 2 T. olive oil
  • 1 small onion, thinly sliced
  • 1 bulb fennel, fronds removed, thinly sliced
  • 4 Roma tomatoes, chopped
  • ¼ cup chopped Kalamata olives

    In a medium skillet, heat oil; add onion and fennel, sauté for 5 minutes on low just until tender. Add tomatoes and olives; cover and simmer for 5 minutes. Serve as a base for fish.

    Meyer Lemon Garlic Aioli

  • 2 lemons (Meyer lemons, if available)
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • 3-4 T. cream or half and half

    Garnish: tarragon leaves, lemon slices

    Grate the zest and squeeze the juice of lemons in bowl. Stir in remaining ingredients to form a thin mayonnaise consistency. Drizzle on top of seared fish. Garnish with tarragon leaves and lemon slices.

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