Herb Crusted Sea Bass with Roasted Tomato Sauce | Crowd Cow

Ingredients

• 4 (5 oz) Chilean sea bass portions
• 4 slices sourdough bread
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 250 g unsalted butter, softened
• from 1/2 bunch coriander leaves
• 5 coriander roots, crushed to a paste
• 1 large knob ginger, peeled and cut julienne
• 6 red shallots, finely sliced
• 20 coriander seeds, toasted and ground
• 10 vine-ripened tomatoes, cores removed (or 1 can of tomatoes)
• 150 ml extra virgin olive oil
• 100 ml red wine vinegar
• 10 g (1/2 bunch) tarragon, finely chopped
• 10 g (1/2 bunch) thyme, finely chopped
• sea salt and freshly ground pepper