Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice

Ingredients

• 2 tablespoons olive oil, divided
• 5 sea bass fillets (about 5 to 6 ounces each)
• Salt and freshly ground black pepper
• 2 teaspoons garlic and herb seasoning
• 1/2 cup vermouth
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups pitted Nicoise olives, divided
• Reserved brown rice
• 2 tablespoons freshly chopped oregano leaves

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.

Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.

Serve bass and sauce over rice.