Ingredients:
2 to 6-ounce filet portions of sea bass
Extra virgin olive oil as needed
Kosher salt and freshly ground pepper
2 yellow potatoes
1 small red pepper, thinly sliced
3 cloves garlic, roughly chopped
1 cup baby red or yellow tomatoes
2 shallots, thinly sliced
2 tablespoons Italian flat-leaf parsley, chopped
2 tablespoons fresh basil, thinly sliced
1/4 cup white wine
1 teaspoon freshly squeezed lemon juice

Instructions:
Preheat oven to 350 degrees F.

Peel both potatoes, rub with extra-virgin olive oil, season with salt and pepper, wrap in foil and bake for 30 to 45 minutes until easily pierced with a knife. Transfer into a bowl, after adding 1/4 cup olive oil, crush potatoes using the back of a fork. Season with salt and pepper. Set aside and cover with foil, until serving.

Season sea bass on both sides with olive oil, salt and pepper. In a medium size pan over medium high heat, add 2 tablespoons olive oil until shimmering. Add bass, skin side down and sear until skin is well colored and crispy. Flip bass and continue cooking until medium, approximate total cooking time will be 6-9 minutes depending on thickness. Remove from pan and cover loosely with foil.

In a second medium-sized pan over medium high heat add 2 tablespoons olive oil until shimmering. Add red peppers and shallots and sauté for 1 minute. Add garlic, cook until fragrant, and then add tomatoes. Increase heat to high and deglaze with wine and lemon juice. Continue cooking until slightly thickened and the tomatoes split. Season to taste and remove from heat.

Garnish with parsley and basil.