- 6oz Extra Virgin Olive Oil
- 4oz dry white wine
- 2tsp. minced garlic
- 4-6 grape tomatoes sliced in half
- 1 shallot peeled and thinly sliced
- 1 tsp. Pine nuts
- 1 tsp. Butter
- 6 oz. Sea Bass fillet (skin on)
- 1 large bunch of large leaf arugula roughly chopped
- ¼ head of fresh fennel bulb sliced ¼ “ thick
- Salt – pepper to taste
- Chopped parsley for garnish
- Lemon wedge for garnish
- 1 cup of flour
- Parmesan cheese (grated)
- 4-6 roasted baby potatoes (or other potato of choice)
In a small sauce pan boil about 4 cups of cold water and cook potatoes until fork tender. Remove from water and toss in 2oz of olive oil , salt, pepper, and parmesan cheese. Transfer to baking pan and place in a preheated 350-degree oven for 10-15 minutes or until browned. Add fresh fennel and arugula to boiling water and give a quick stir (this will cook for aprox 5 min.)
In a 10” skillet heat approx. 2oz of olive oil. Season fleshy side of sea bass with salt and pepper. Dredge (skin side only ) bass in flour. When oil is hot, carefully place bass in skillet skin-side down first, and let cook for about 2-3 minutes, forming a light crust.
Reduce flame to medium and turn bass over, add tomatoes, 1 tsp. garlic, and shallots. Season with salt and let simmer for approximately 1-2 minutes. Remove bass from skillet and plate. Reduce heat for one minute. Add pine nuts to skillet to toast, deglaze skillet with wine, add butter and parsley, and toss gently. When most of liquid has evaporated, with a slotted spoon, spoon tomato and pine nut mixture on to bass and add as much liquid as desired. Remove arugula/fennel from heat and drain in a strainer and place in mixing bowl. Add 1 tsp. of garlic, salt, and olive oil and toss. Plate next to fish, add potatoes, and garnish with Parmesan cheese. Garnish plate with lemon and parsley. Serve.
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