Ingredients
- 2 cups grape tomatoes, washed, dried and halved
- 1 medium bulb fennel, thinly sliced, fronds chopped and reserved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon coarse salt (kosher or sea salt)
- Freshly ground black pepper
- 1 teaspoon fresh rosemary leaves, chopped, optional
- 1 tablespoon sherry vinegar
- 4 6-ounce sea bass fillets
Description
Viking
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