Pepitas Crusted Sea Bass With Roasted Tomato Salad

• For the salad:
• 2 pounds Tomatoes, quartered
• 2 cloves Garlic, minced
• 4 Sun Dried Tomatoes, chopped
• Kernels from 1 ear Corn
• 2 tablespoons Olive Oil
• 12 Olives
• 12 Capers
• 3 sprigs Oregano
• For the millet:
• 1/2 cup Millet
• 1/4 teaspoon Curry Powder
• For the fish:
• 1 pound Chilean Sea Bass Steak
• 2 tablespoon Pumpkin Seeds, chopped
• 1 teaspoon Salt
• 1 tablespoon Ground Black Pepper
• 3 or 4 Scallion, chopped
• 3 springs Oregano
• 1 tablespoon Olive Oil

1. Note that these three tasks can be started at once. I put the salad into the oven first. While it's roasting I get the millet started. When the millet is simmering then I put the fish in the oven.
2. To make the salad:
3. Combine tomatoes, garlic and corn in a 5" by 5" roasting pan and drizzle with olive oil. Toss lightly and place under a broiler until wrinkled and starting to brown, about 20 minutes (time varies greatly depending on your broiler). Be sure to stir every few minutes once it begins to cook so that you evenly roast the tomatoes. Watch the pan carefully as it can go from warm to scorched quickly.
4. Once cooked, remove from heat, add olives, capers and oregano leaves, stir and hold until ready to serve.
5. For the millet:
6. In a small pot bring a cup of water to a boil. Add the millet. When it returns to a boil, reduce to simmer. Stir in the curry powder and simmer, covered for 25 minutes or until all the water is absorbed.
7. To make the fish:
8. Preheat oven to 425 degrees.
9. Rinse the fish and pat it dry. Combine the pumpkin seeds, salt and pepper and coat the fish with this. Put the olive oil in the bottom of a 9" by 5" baking dish (or whatever best fits your steak), add the scallions, stir, lay in the oregano sprigs and place the steak on top. I found it worked best to roast the steak on it's side rather than the skin side, because it cooked more evenly.
10. Put this in the oven and bake for 15 - 20 minutes until the fish is just flaky and still moist.
11. Remove from oven when done and warm the plates.
12. To serve:
13. Cut the steak into two servings (if it came as one steak). Spread the millet into a bed on each plate and lay the steak on the millet. Server half the salad to each plate. The salad will be soupy, but millet is pretty dry so it will all soak up the nice flavors. Garnish the fish with an oregano sprig, some fresh scallion slices or a parsley sprig if you wish.

salad, tomatoes, garlic, tomatoes, kernels from, olive oil, olives, capers, oregano, millet, millet, curry, fish, chilean, pumpkin seeds, salt, ground black pepper, scallion, oregano, olive oil

Taken from www.epicurious.com/recipes/member/views/pepitas-crusted-sea-bass-with-roasted-tomato-salad-50050923 (may not work)