-
Add both sea bass fillets to a non-stick pan over high heat and pan roast until a brown sear is achieved.
-
Flip sea bass and add roasted tomatoes, cherry tomatoes, artichokes and tapenade. Continue to pan roast for an additional 30 seconds.
-
Add white wine to deglaze pan and then add butter and fresh chopped dill. Cook for an additional 20 seconds.
-
Serve in small pasta bowl and garnish with pea shoots tossed in Arbequina olive oil.