Heat two tablespoons vegetable oil in an oven-safe sauté pan (or cast-iron skillet) over medium heat, until oil starts to shimmer.

Pat dry your pieces of sea bass and place in sauté pan (bone side down). You can tell it’s ready to turn when the edges start to turn golden and the fish moves freely in the pan.

Flip each fillet and place in a 350-degree-Fahrenheit oven for about 15 minutes.

Remove from oven and immediately sprinkle with the toasted panko crumbs.

To make the sauce: Heat two tablespoons vegetable oil in a separate sauté pan. Add the diced red onion and cook until translucent.

When onions begin to turn brown at the edges, add the grape tomatoes and cook for an additional five minutes.

Add minced garlic and continue to sauté.

When the skin of the tomatoes starts to separate from the tomatoes, add the Kalamata olives and capers.

Season with freshly cracked black pepper and a very light sprinkling of salt.

Remove from heat and fold in chopped herbs.