Sea Bass with Tomatoes
Rinse and halve tomatoes, remove seeds and dice into small cubes. Season with salt and pepper. Arrange tomatoes on 4 plates. Mix 4 tablespoons of olive oil with 2 tablespoons of balsamic vinegar, drizzle tomatoes with the mixture.
Season fish fillets with salt and pepper. Heat 2 tablespoons of oil and butter in a large frying pan and cook fish for about 1-2 minutes per side. Remove pan from the heat and let fish rest briefly. Arrange fish, skin side up, on tomatoes. If desired, cur each fillet into two large rectangles. Serve.