Seared bass fillet with a hot salad of cherry tomatoes for Rosh Hashanah
Seared bass fillet with a hot salad of cherry tomatoes for Rosh Hashanah. Photo by Doram Gaunt
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This recipe is from Haaretz's archives.

An iron griddle with ridges makes for speedy cooking, but you can use any good-quality frying pan. For a main course, mix the tomatoes with 500 grams of cooked gnocchi just before serving.
Serves four.

Ingredients:

4 bass fillets (with skin), about 200 gm. each, sliced in half widthwise
olive oil
salt, pepper
800 gm.cherry tomatoes (it's preferable to use the mini-date variety, and two colors, for taste and beauty )
3 scallions, sliced into rings
1/4 hot chili pepper (or to taste), minced

Directions:

Rub the fish cuts with 1 1/2 tablespoons of olive oil; season with salt and pepper. Cut the tomatoes in half; combine them in a bowl with the scallions and chili pepper. Season with salt and pepper to taste.

Heat a heavy-bottomed frying pan (if you have an iron griddle with ridges - even better). Remove the tomatoes from the bowl with a slotted spoon (reserve the liquid for later ), and place on the griddle for a quick searing (2-3 minutes; the idea is for the tomatoes to soften a bit but not lose their shape). Divide the tomatoes between the plates. If you like, mix them with gnocchi.

Heat another frying pan and then place the fish fillets inside, skin-side down. Sear just until the skin begins to show char marks (about 2 minutes ). Flip over and sear for another half a minute.

Place two fillet halves on each plate, pour the liquid from the tomato bowl over the fish, and serve immediately.