Pan-Seared Sea Bass in Tomato Sauce with Capers 

Ingredients

• 1 tablespoon olive oil 
• 2 tablespoons minced garlic
• 2 tablespoons minced shallot
• 4 Roma tomatoes, chopped
• Salt and ground black pepper to taste
• 2 (28-ounce) cans whole San Marzano tomatoes
• 3 tablespoons fish sauce 
• 2 tablespoons sugar
• 2 tablespoons capers
• 6 Chilean sea bass fillets
• 2 tablespoons vegetable oil 
• 2 tablespoons chopped fresh cilantro  
• 1 lemon, cut into wedges 

Instructions

1. 1
   Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and sauté just until translucent. Add the Roma tomatoes and salt and cook until the tomatoes are completely broken down, about 15 minutes. 
2. 2
   Transfer the contents of the skillet to a blender and add the canned tomatoes with their juices. Blend until thick and smooth. Pour the tomato sauce back into the skillet and add the fish sauce, sugar, and capers. Cook over medium heat for 15 minutes. 
3. 3
   Meanwhile, pat the fillets dry and season with salt and pepper. In another large skillet, heat the vegetable oil over medium heat and pan-sear the fillets for 8 minutes on each side. 
4. 4
   Ladle some of the tomato sauce into each plate. Place a fillet in the center of the plate and spoon a thin layer of tomato sauce over the fillet. Garnish with cilantro and squeeze a wedge of lemon over the fish.