- 8 plum or ripe roma tomatoes
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- 4 sea bass tenderloins around 5 oz each
- 2 tbsp chopped basil
- 2 tbsp EVOO
- Salt and pepper to taste
- To make the sauce (up to 2 days ahead), arrange the tomatoes in a roasting pan, season with salt and pepper, and cook in a preheated 400 degree oven for 20 minutes.
- Transfer the tomatoes and juices to a saucepan and heat through with the lemon zest and juice.
- Season the bass filets to taste and cook under preheated broiler for around 10 minutes or until cooked through.
- Warm the sauce through as the fillets cook.
- Stir in the basil and oil and spoon over the fish and garnish with basil and lemon.
