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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the tomatoes, green onions, olive oil, tequila, and 1/2 teaspoon salt to a large zip-top bag.
Seal the bag and marinate in the refrigerator for at least 1 hour, up to a few hours.
Whisk together the flour, remaining 1/2 teaspoon salt, and pepper in a shallow dish.
Pat the sea bass fillets completely dry with a paper towel.
Dredge each fillet in the flour mixture, coating all sides. Shake off excess.
Preheat the oven to 400°F.
Heat a large oven-safe skillet over medium-high heat. Add avocado oil.
Place the sea bass in the skillet non-skin-side down. Cook for 90 seconds.
Flip the fillets so the skin side is down. Remove the skillet from the heat.
Spoon the tequila marinated tomato mixture over the fish.
Transfer the skillet to the oven. Bake for 6 to 8 minutes for fillets under 1 inch thick, or up to 10-12 minutes for thicker cuts, until the fish flakes easily with a fork.
Serve immediately, as is or over rice or potatoes.
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Pat the sea bass completely dry before you dredge it. Any surface moisture keeps the flour from crisping up.
The tomatoes can be marinated up to a day ahead.
Swap the tequila for a splash of dry white wine or lime juice for a non-alcoholic version.
Any light, flaky white fish works in place of Chilean sea bass (halibut, snapper, or black cod) - adjust sear and oven time for thickness.
Serve over tomato rice, or over a risotto finished with crispy prosciutto and extra scallions.
Can I use a different type of fish?
Yes, any light, flaky white fish like halibut, snapper, or black cod can be used. Adjust sear and oven time for thickness.
What can I use instead of tequila?
You can substitute tequila with a splash of dry white wine or lime juice for a non-alcoholic version.
How long can I marinate the tomatoes?
The tomatoes can be marinated for at least 1 hour, up to a day ahead.
How should I store leftovers?
Leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently in a 275°F oven. Not recommended for freezing.
What should I serve this dish with?
Serve the sea bass as is or over rice or potatoes. You can also try it over tomato rice or risotto with crispy prosciutto and extra scallions.
