PAN SEARED BASS With BARLEY-CORN SALSA

PAN SEARED BASS With BARLEY-CORN SALSA

4 firm white fish fillets (sea bass, cod or halibut)
 1 /2 flour for dredging
 salt & pepper

1 pint cherry tomatoes, cut in 1/4′s
 1 cup cooked barley
 2 ear of corn, kernels removed (frozen corn can be used)
 3 Tbsp. red onion, finely chopped
 juice of 1/2 of lime
 4-5 sprigs of thyme, leaves only
 1 Tbsp. extra virgin olive oil
 salt & pepper to taste

SALSA
 Put all ingredients in a bowl & stir together.

FISH
 Dredge each fillet into the flour, shaking off excess. Sear fish in hot pan with about 3 tablespoons of olive oil, skin side down. When the skin get crispy, turn & cook on the other side. The cooking time will depend on the thickness of the fish. I used fish that was about 3 inch thick & they took about 6-7 minutes on each side on medium heat.

When the fish is nice & golden, place it on a plate, top it with some salsa, drizzle it with extra virgin olive oil & serve.