Courtesy of Chef Simon Kershaw
VeeVee, Jamaica Plain

3 medium-sized assorted heirloom tomatoes, sliced into half-inch slices
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
24 torn basil leaves
4 pieces of striped bass filets, skin on, scored (estimate 6–8 ounces per portion)
3 tablespoons canola oil

Mix the first four ingredients and leave at room temperature while you prepare the fish. This will allow the tomatoes
to release some of their juices, which can be used as a sauce later.

For the tapenade:
1 cup Niçoise olives pitted
1 shallot, chopped
1 large clove of garlic, chopped
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil

Take ½ cup of the olives, place in food processor with the shallot and garlic, buzz until puréed.

Add remaining olives, vinegar, mustard and olive oil and pulse until rough chopped. Set tapenade aside.

Heat a large sauté pan and add 3 tablespoons canola oil.

When the oil is hot but not smoking, place the seasoned fish skin side down. (Cook fish in two batches.) Press down
hard with a spatula to get a crisp sear on the skin, and to prevent the fish from curling up. After the initial sear, turn
heat down to medium and cook for 3 minutes. Flip filets and cook for 2 more minutes, depending on thickness.

Place in warm oven while repeating with the remaining fish filets.

To serve, spoon the tapenade around the circumference of the plate. Place the tomato mix in the middle, adding a
few tablespoons of tomato juices per plate. Place fish on top. Serve with a green salad simply dressed with lemon and extra-virgin olive oil.

Serves 4.