Sea Bass with Roasted Tomato and Pepper Herb Sauce

Directions

1. Heat the oven to 425F
2. Place all the ingredients in a large roasting pan. Pour over the olive oil, season with salt and pepper and squeeze over the juice of a lemon. Mix to combine and place in the oven for 45 minutes to an hour.
3. Remove from the oven and let cool for 10 minutes or so.
4. Squeeze the garlic out of it's skin (discard skin) and place in a food processor with the other ingredients and blitz until you have a smooth sauce.
5. This can be kept in the fridge until later or used immediately.
6. Pat the fish dry and season with salt and pepper and sprinkle over a little lemon zest.
7. Heat the butter in a non-stick pan until bubbling.
8. Place the fish in the bubbling butter at a medium-high temperature and cook for 2 minutes or until golden, flip the fish over and cook for a further 2 minutes. Add the lemon juice and spoon the foaming butter and juice over the fish as it cooks.
9. If your fillets are thick and are not cooked through, remove the pan to the oven for approx 5-10 minutes.
10. To serve, place a couple of tablespoons of sauce on a plate, place a fillet of fish on top and sprinkle over some chopped oregano (or your favorite fresh herb) and a slice of lemon.
11. This is lovely with a nice chilled glass of Pinot!