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.

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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 — it should coat the back of a spoon. Season with black pepper. Taste it — 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 — 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 — 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 — 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.

Find it online: https://carmeninthegarden.com/tangy-tomato-and-kumquat-salad-with-anchovy-dressing-and-garlic-rosemary-seabass/