Mediterranean Chilean Seabass with Tomato & Olive Salsa

Ingredients

• 2 Chilean seabass fillets
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. Season seabass with salt and pepper and sear in olive oil for 4-5 minutes per side.
2. In a bowl, mix tomatoes, olives, onion, basil, and red wine vinegar.
3. Spoon the tomato-olive salsa over the cooked seabass and serve.