Pan-Roasted Sea Bass With Citrus-Heirloom Tomato Vinaigrette

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Coastal Living


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1 cup seeded and chopped heirloom tomatoes

1 1/2 tablespoons sugar

1/4 cup red wine vinegar

1 tablespoon chopped fresh Italian parsley

1 teaspoon chopped fresh thyme

1 1/2 tablespoons grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

4 (6-ounce) sea bass fillets, with skin


Freshly ground black pepper

1 teaspoon olive oil

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