Name: Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

Directions

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.

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