Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  6                     striped bass fillets with skin
  6               Cups  winter greens such as baby Swiss chard -- baby
                        mustard
                        greens, endive or
                        radicchio
                        Tomato Olive Vinaigrette with Basil
                        (recipe follows)
     1/2           Cup  olive oil
     1/4                fennel bulb -- diced
  2                     yellow tomatoes -- seeded and cut into
                        strips
  4                     Roma tomatoes -- peeled, seeded and
                        diced
  2                     shallots -- peeled and diced
  1         Tablespoon  minced fresh basil
  3        Tablespoons  chopped black olives
                        juice of 3 lemons

Preparation:

In a large sauté pan heat oil over moderately high heat until it starts to smoke. Add fish skin side down and sear for 1 to 2 minutes, or until crispy. Turn and cook over moderate heat for 2 to 3 minutes or until cooked through. Divide greens among serving plates and top with fish. Add viniagrette to sauté pan and heat until warm. Drizzle over fish and greens. Tomato Olive Vinaigrette with Basil In a bowl combine well all ingredients and season with salt and pepper.

Nutritional Information:

232 Calories (kcal); 23g Total Fat; (85% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 29mg Sodium