Sea bass is a seasonal favorite on the Vineyard, and when my friend Tony Garnier returns from fishing with a piece for me, this is one of the ways I like to prepare it. The garlic, olives, lemon, and sun-dried tomatoes remind me of Provence and seem to bring the flavors of summer to the plate.
SERVES 4
Place the sea bass fillet in a shallow platter and sprinkle with 2 tablespoons of the lemon juice, turning to coat both sides. Cover with plastic wrap and refrigerate for 1 hour.
When ready to cook, heat 2 tablespoons of the oil in a cast-iron skillet over medium-high heat. When the oil begins to smoke slightly, add the bass, skin-side down, and sear for 1 minute. Lower the heat to medium and cook for 5 to 6 minutes, then turn and cook on the other side for an additional 5 to 6 minutes, or until the fish flakes when tested with the tip of a knife. The cooking time will depend on the thickness of the fillet. Transfer the fish to a warmed platter.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the garlic, olives, and sun-dried tomatoes and stir to scrape up any browned bits. Add the remaining 2 tablespoons lemon juice and stir well to make sure the juice is warmed through. Pour the lemony sauce over the bass and serve immediately.