Sea bass with cherry tomatoes from Bon Appétit

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Notes about this recipe

  • nicolepellegrini on September 14, 2018

    Simple to throw together, and very light and fresh tasting. Definitely a recipe that depends on the quality of your ingredients to really shine. I used just-picked yellow pear tomatoes from my garden so they were bursting with sweetness, and a little more olive oil to coat the pan and drizzled on the fish to keep it from being too dry.

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