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.