Tomato and Squash Sea Bass
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This white fish recipe with tomatoes, champagne vinegar, butter, basil, and squash creates the perfect melt in your mouth dish that you won't soon forget!
  • 4 (6 oz) Chilean sea bass fillets or flaky white fish of choice
  • 1 cup cherry tomatoes, halved
  • 1 c kumato tomatoes,, halved
  • 2 T olive oil, divided
  • 1 T champagne vinegar
  • 2 T butter
  • 1 c diced yellow squash
  • 2 T sliced fresh basil
  • White pepper and sea salt to taste
  1. In a skillet heat 1 T olive oil over low-medium heat.
  2. Pat fish dry and season with salt and pepper to taste and place in skillet for 4-5 minutes.
  3. Flip only once and cook additional 3-4. Cooking time may vary but should be flaky.
  4. Remove from skillet and set aside.
  5. Heat remaining olive oil and add diced squash and tomatoes to pan.
  6. Season with salt.
  7. After 7-10 minute tomatoes should be soft.
  8. Add butter to pan and stir.
  9. Add vinegars and basil and cook additional 2-3 minutes.
  10. Pour over fish and serve.
Recipe by Marpe at