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Parve
Easy
1 Hour, 20 Minutes
Diets 
This recipe sings the song of summer. Fresh and light, with deep flavor, all the best of summer bounty on a plate. Enjoy!
8 thinly sliced sea bass fillets
3 tablespoons hoisin or Glicks Teriyaki Sauce
8 stems cherry tomatoes on the vine
sushi sweet sauce or a balsamic reduction sauce, such as Tuscanini Balsamic Glaze, for finishing
oil, for drizzling
3 Roma tomatoes
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 shallot, peeled
3 tablespoons Tuscanini Light Olive Oil
large handful fresh parsley leaves
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
Preheat to 400 degrees Fahrenheit (200 degrees Celsius).
Place the sea bass on a lined baking sheet. Brush lightly with hoisin or teriyaki sauce. Marinate for half an hour.
Bake for 12 minutes, or longer if necessary, based on thickness.
Place the tomatoes in a food processor fitted with the S blade. Pulse until chunky. Transfer to a strainer set atop a bowl, and let drip for 10 minutes.
Add the rest of the salsa ingredients to the food processor and pulse until fine. Add the strained tomatoes and pulse just a few more times to combine.
Serve alongside fish, or drizzled on top.
To make roasted tomatoes on the vine, place the cherry tomatoes, still on the vine, on a lined baking sheet and drizzle with oil. Set oven to 425 degrees Fahrenheit (220 degrees Celsius) and roast just until the skin starts to break open, about 10 minutes. Remove and let cool.
When plating, drizzle the plate or the fish with a balsamic vinegar reduction sauce or sweet sauce, and place a roasted tomato vine alongside the fish for garnish.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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