1 lb Fingerling potatoes (about 24 total), sliced in half lengthwise
1 lb baby peeled carrots (12-16 total)
4 6oz portions Seabass, fresh, skinless
1-2 shallots, minced
2 garlic cloves, thinly sliced
2 pints Baby Heirloom Tomatoes
1 tbs fresh Thyme, plus more for garnish
¼ cup Balsamic vinegar
3 tbs Capers, drained
2 tbs of cooking oil
4 tbs extra virgin olive oil, divided
Salt and pepper
Heat oven to 375F. Toss fingerling potatoes and baby peeled carrots in 2 tbs olive oil and a pinch of salt and pepper. Roast on baking sheet about 15 minutes or until cooked through and slightly browned. Remove from oven; set aside.
Pre heat a fry pan over medium heat. Sprinkle seabass with salt and pepper. Add 2 tbs cooking oil to pre-heated pan then add fish. Cook seabass on one side for about 3-5 till golden; flip fish and place in 375F oven for 3-5 minutes.
Meanwhile, to fry pan add 2 tbs of olive oil and bring to medium heat. Add whole baby heirloom tomatoes, minced shallots and sliced garlic. Sauté for about 2 minutes. Add thyme, balsamic vinegar, and capers; allow to simmer till slightly thickened and tomatoes begin to wilt.
To plate, place desired amount of fingerling potatoes in center of dishes with seabass on top. Over fish, distribute tomatoes and sauce equally. Place desired amount of carrots standing to side of the seabass. Garnish with a drizzle of olive oil and thyme leaves.
CREDITS: Chef Steven Shearer, Regional Sales Specialist with Seashore Fruit and Produce Company