Sea Bass with Tomato Raisin Sauce and Olive Gremolata

Ingredients

• 4 (6-8 oz.) skinless fillets Chilean Sea Bass
• Kosher salt
• Freshly ground black pepper
• Avocado oil
• Tomato Raisin Sauce (warmed through, recipe below)
• Olive Gremolata (recipe below)
• 1 tablespoon extra-virgin olive oil
• 1 shallot (halved, peeled, and diced)
• 2 cloves garlic (thinly sliced)
• 1 tablespoon tomato paste
• 2 Roma tomatoes (diced)
• 1 cup vegetable or fish stock
• 2 tablespoons golden raisins
• 1/8 teaspoon red pepper flakes
• ¼ teaspoon smoked paprika
• ¼ teaspoon Herbes de Provence
• 1 tablespoon butter
• 2 teaspoons lemon juice
• ½ cup pine nuts
• 4 garlic cloves (minced)
• 24 pitted Castelvetrano olives (minced)
• 4 teaspoons lemon juice
• ¼ cup extra-virgin olive oil
• 2 tablespoons minced chives
• 1 cup marinara sauce
• 1/2 cup vegetable stock or fish stock
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Herbes de Provence
• 2 tablespoons butter