Food Network: Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice

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Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
2 tablespoons olive oil, divided
5 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
2 teaspoons garlic and herb seasoning
1/2 cup vermouth
1 (14-ounce) can diced tomatoes
1 1/2 cups pitted Nicoise olives, divided
Reserved brown rice
2 tablespoons freshly chopped oregano leaves

Instructions

Heat 1 tablespoon of the oil in a large skillet over
medium-high heat. Season both sides of bass fillets with salt, pepper and garlic
and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until
golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add
tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until
fish is fork-tender.

Reheat rice with the oregano in a medium saucepan (adding a little water if
necessary) or in the microwave. Season to taste with salt and pepper.

Serve bass and sauce over rice.