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2 people

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2 People

INGREDIENTS

    Fish

  • 1 8oz filets of Chilean seabass
  • 1 tbsp olive oil
  • Sea salt
  • Mushrooms

  • 2 cups sliced shiitake mushrooms (2 boxes)
  • 1 tbsp olive oil
  • 1 minced garlic cloves
  • 0.5 tbsp white wine vinegar
  • Salt and pepper to taste
  • Tomatoes

  • 1 cups halved cherry tomatoes
  • 1 thinly sliced shallots
  • 0.5 garlic clove
  • 1 tbsp olive oil
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tbsp balsamic vinaigrette
  • Salt and pepper to taste

INSTRUCTIONS

Mushrooms

  • Add 1 tablespoon of olive oil to a cast iron skillet
  • Add mushrooms and let cook for 5 minutes over medium-high heat, until all moisture has evaporated from the mushrooms
  • Add remaining tablespoon of olive oil and minced garlic and cook for additional 5 minutes
  • Once golden brown, finish with 1 tablespoon of white wine vinegar and toss to combine
  • Turn heat to a low simmer while you cook tomatoes

Tomatoes

  • Using a cast iron skillet over medium heat, add 1 tablespoon olive oil, mined garlic and shallot and cook for 2 minutes until translucent and aromatic
  • Add dried herbs, tomatoes and 1 additional tablespoon of olive oil
  • Cook for 6-8 minutes until tomatoes are caramelized
  • Finish with balsamic vinegar and toss to combine evenly

Fish

  • Thoroughly pat dry fish filets and salt generously
  • Using a cast iron skillet, add two tablespoons of olive oil over medium-high heat
  • Once hot, add fish flesh side down and cook for 5-6 minutes, until crispy layer has formed and fish is easily flipped
  • Transfer to oven and broil for 5 minutes on lowest rack
  • Remove from oven, transfer to a plate and carefully remove skin (if left on)
  • To plate, add layer of shiitake mushrooms followed by tomato medley and sprinkle with salt and pepper
  • Top with crispy seabass filet and garnish with fresh basil

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