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Kumquats are the secret ingredient
If you have never tried kumquats in a savory dish, this salad will convert you. They are tiny, tart, and you eat them whole โ skin and all. Sliced thin on a mandoline and scattered over ripe cherry tomatoes, they bring this bright, almost marmalade-like pop that cuts through the richness of the anchovy dressing and the buttery seabass. Itโs the kind of unexpected combination that makes people stop mid-bite and ask what theyโre eating.
The anchovy dressing ties everything together
I know anchovy dressing sounds intense, but trust me โ once you whisk the minced anchovies into red wine vinegar and Dijon mustard, they melt into the background and just become this deep, savory backbone. No one will taste โfish.โ What they will taste is an incredibly well-balanced dressing that makes the tomatoes and kumquats sing. If you are still skeptical, start with two fillets and work your way up. But I promise youโll want all four.
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Get the seabass right and the rest is easy
The seabass is seared in a hot skillet until the skin is shatteringly crisp, then finished in the oven with garlic and rosemary. The whole process takes about ten minutes, and it turns a simple salad into a proper dinner. The key is a screaming hot pan and dry fish โ pat those fillets down with paper towels and donโt move them once they hit the oil. Let the skin do its thing.
Make it a spread: This salad is stunning on a big platter for a dinner party. Fan the seabass over the tomatoes, scatter the kumquats and herbs on top, and drizzle the dressing at the table. Add some crusty bread and a glass of cold white wine and you have a meal that looks like it took hours but came together in thirty minutes.
Tomato and Kumquat Salad with Anchovy Dressing and Crispy Seabass
| Prep: 15 | Cook: 10 | Total: 25 |
A bright, tangy salad of ripe cherry tomatoes and thinly sliced kumquats tossed in a punchy anchovy vinaigrette, served alongside pan-seared seabass with crispy skin, garlic, and rosemary. The kumquats bring an unexpected citrus pop that makes this dish feel elegant and exciting. Ready in 30 minutes and stunning enough for a dinner party.
Ingredients
For the salad
- 1 pint cherry tomatoes, halved
- 1 cup kumquats, thinly sliced on a mandoline
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
- 1 small shallot, minced
- Flaky sea salt
For the anchovy dressing
- 4 anchovy fillets, finely minced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- Freshly cracked black pepper to taste
For the seabass
- 2 seabass fillets (about 6 ounces each), skin on and patted dry
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- Kosher salt and freshly cracked black pepper
Instructions
Make the anchovy dressing
- In a small bowl, whisk together the minced anchovies, red wine vinegar, and Dijon mustard until smooth. The anchovies should dissolve almost completely into the vinegar.
- Slowly drizzle in the olive oil and vegetable oil while whisking constantly until the dressing is emulsified and slightly thick โ it should coat the back of a spoon. Season with black pepper. Taste it โ it should be tangy, savory, and bold. Set aside.
Sear the seabass
- Season the seabass fillets generously with salt and pepper on both sides. Heat the olive oil in an oven-safe skillet over medium-high heat until it just begins to smoke.
- Place the fillets skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat against the pan. Cook without moving for 3 to 4 minutes until the skin is deeply golden and crackling crisp โ you will hear it sizzling steadily.
- Flip the fillets, add the smashed garlic and rosemary sprigs to the pan, and transfer to a 400 degree oven for 4 to 5 minutes. The fish is done when it flakes easily with a fork and the flesh is opaque white all the way through. The garlic and rosemary will perfume the entire kitchen.
Assemble the salad
- Arrange the halved cherry tomatoes and sliced kumquats on a serving platter or in a wide, shallow bowl. Scatter the minced shallot over the top.
- Drizzle the anchovy dressing generously over the tomatoes and kumquats. Toss gently so everything gets coated but the kumquats do not break apart.
Plate and serve
- Nestle the seared seabass fillets on top of the dressed salad, skin-side up so the crispy skin stays crunchy. Scatter the torn mint and chopped parsley over everything. Finish with a pinch of flaky sea salt. Serve immediately while the fish is hot and the salad is cool โ that temperature contrast is everything.
Notes
- Cannot find kumquats? Substitute with thin slices of Meyer lemon or blood orange segments. You want that same bright, citrusy tartness to balance the anchovy dressing.
- Make the dressing ahead: The anchovy vinaigrette keeps in a sealed jar in the fridge for up to a week. Shake well before using โ it actually gets better as the flavors meld.
- Substitute the fish: Branzino, snapper, or even thick cod fillets work beautifully here. The key is getting that skin crispy, so make sure whatever you use is skin-on and thoroughly dried.
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