Pan-Roasted Sea Bass With Citrus-Heirloom Tomato Vinaigrette

• 1 cup seeded and chopped heirloom tomatoes
• 1 1/2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme
• 1 1/2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 4 (6-ounce) sea bass fillets, with skin
• Salt
• Freshly ground black pepper
• 1 teaspoon olive oil

1. Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves. Stir in parsley and next 6 ingredients. Set aside.
2. Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450u0b0 for 5 minutes or until fish flakes with a fork.
3. Serve fillets skin-side up. Spoon sauce over fillets.

heirloom tomatoes, sugar, red wine vinegar, fresh italian parsley, thyme, lemon rind, lemon juice, salt, freshly ground black pepper, extravirgin olive oil, bass fillets, salt, freshly ground black pepper, olive oil

Taken from www.myrecipes.com/recipe/pan-roasted-sea-bass-with-citrus-heirloom-tomato-vinaigrette (may not work)