Cookwith

Name: Seared Pacific Fish with Fennel, Tomato & Olive Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 6-oz skin-on fillets of Pacific halibut or sea bass; 1/2 cup cherry tomatoes, halved; 1/2 cup Castelvetrano olives, pitted and halved; 1 small fennel bulb, thinly sliced (fronds reserved); 1/2 small red onion, thinly sliced; 2 tbsp extra-virgin olive oil; Zest of 1 lemon; 1 tbsp lemon juice; 1/2 tsp flaky sea salt; 1/4 tsp freshly ground black pepper; 2 tbsp fresh basil, torn; 1/4 tsp chopped fresh thyme

Seared Pacific Fish with Fennel, Tomato & Olive Salad

miradugm

Inspired by the crisp, mineral qualities of Ryme Vermentino, this recipe marries California’s fresh summer produce and sustainably caught Pacific fish for a dish that's light, aromatic, and ideal for a warm day. The seared fish is served over a vibrant salad of fennel, cherry tomatoes, olives, and red onion, finished with lemon and olive oil for a Mediterranean flair. Perfect for pairing with a glass of Vermentino, this dish invites you to linger over conversation and sunshine.

Ingredients

Instructions

Pat the fish fillets dry and season both sides with 1/4 tsp sea salt and black pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the fish skin side down and sear for 4-5 minutes, pressing gently for crisp skin. Flip and cook another 2-3 minutes, until just opaque. Transfer to a plate.
While fish cooks, combine fennel, cherry tomatoes, olives, and red onion in a bowl. Add lemon zest, lemon juice, remaining olive oil, thyme, and a pinch of salt. Toss gently.
Divide the salad between two plates. Top each with a piece of seared fish. Sprinkle basil and fennel fronds over the top.
Serve immediately, ideally with a glass of chilled Vermentino.