Farm Raised Bass with Tomato Vinaigrette by Chef Scott Leibfried

Heat oil in pan over high heat.

Cut vertical slices in the skin of the fish to avoid curling, season with salt and pepper and sear the skin side first pushing down on the fillet with a fish spatula.

Toss the radicchio, endive and arugula with the white balsamic vinaigrette and salt.

Cover the bottom of the plate with the tomato vinaigrette.

Place the fish on top and garnish with the tossed salad.

Finish with extra virgin olive oil, salt and toasted pine nuts.