Sea bass is a great fish for novice cooks to try. It’s almost impossible to overcook it, even if you ignore the ten minutes-per-inch rule, which applies to cooking most fish. In this savory dish, the fish is sauced with onions, Anaheim chiles, tomatoes, and cumin. It makes a delicious main course to serve with steamed rice and your choice of vegetable. The sea bass is also great tucked into soft corn tortillas for fish tacos.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 1 Anaheim chile pepper, seeded, deribbed, and finely chopped
• 1 teaspoon ground cumin
• One 14-ounce can crushed tomatoes with their juice
• 1/4 cup chicken stock (page 19) or store-bought chicken broth
• 2 pounds sea bass fillet
• 1/4 cup finely chopped fresh cilantro
• Salt and freshly ground black pepper (optional)
• 1 cup finely shredded Monterey Jack cheese

INSTRUCTIONS

1. Heat the olive oil in the pressure cooker over medium-high heat.
2. Add the finely chopped sweet onion, Anaheim chile pepper, and ground cumin. Cook for 2 minutes to soften the onion.
3. Stir in the crushed tomatoes and chicken stock, combining well.
4. Set the sea bass fillet in the sauce, spooning some of the sauce over the fish.
5. Lock the lid in place and cook at high pressure for 7 minutes.
6. Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid steam.
7. Transfer the sea bass fillet to a serving platter.
8. Stir the finely chopped cilantro into the sauce and taste for seasoning, adding salt and black pepper if desired.
9. Spoon the sauce over the sea bass fillet.
10. Sprinkle the finely shredded Monterey Jack cheese over the top.
11. Serve the sea bass with the flavorful sauce and melted cheese.