Grilled sea bass with baked tomatoes

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 18 G., saturated fats 9 G., proteins 44 G., carbohydrates 19 G., fiber 3 G., cholesterol 210 mg, sodium 520 mg, sugar 0 G.

While you're grilling the sea bass fillet, place a foil packet of cherry tomatoes in a sauce of butter, white wine, and aromatic tarragon on the grill next to it. As they bake, the tomatoes will burst, releasing their delicious juices that will meld with the other ingredients, creating a wonderfully light sauce with a complex flavor and aroma, perfect for white fish. Serve with a glass of white wine and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 striped sea bass fillets with skin, preferably wild (approximately 220 g each)
3 cups assorted grape and cherry tomatoes
4 tbsp unsalted butter, melted
2 tbsp. dry white wine
1.5 tbsp chopped fresh tarragon + extra for serving
Vegetable oil for greasing

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to high heat. Toss the tomatoes with melted butter, wine, tarragon, 1/2 teaspoon salt, and a pinch of black pepper. Place them in the center of a 2-foot (60 cm) sheet of foil. Gather the edges and crimp to form a pouch and seal.
Brush the grill grate with vegetable oil. Brush both sides of the fish with vegetable oil and season generously with salt and pepper. Place the fish on one side of the grill, skin side down. Grill until done, 5-6 minutes per side. Meanwhile, on the other side of the grill, grill the tomatoes, without turning, until softened, 10-12 minutes.