Broiled Sea Bass With Candied Tomatoes And Seared Escarole
|Sea bass fillets||4 (Use Chilean Sea Bass)|
|Olive oil||2 Fluid Ounce|
|Freshly ground black pepper||To Taste|
|Escarole head||2 Large, coarsely chopped|
Preheat the broiler.
Brush the fish with a little olive oil and sprinkle with salt and pepper.
Place the fish on a broiling pan and broil until golden brown and just cooked through the center, approximately 4 minutes per side.
Cooking time will vary depending on the thickness of the fish.
Heat a large skillet or wok over high heat.
Add a little olive oil and saute the escarole until tender, about 4 minutes.
Sprinkle with salt and pepper.
Arrange on 4 plates.
Place the sea bass on top of the escarole and top each piece of fish with 4 tomatoes.