Crispy Seasbass

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