INGREDIENTS:
3 lb sea bass fillet, thick
1 teaspoon salt
2 tablespoons flour
2 medium sliced onions
1/4 cup olive oil
1/3 cup white wine vinegar
3 cloves garlic, mashed or 1 minced
1 teaspoon prepared yellow mustard
2 tablespoons dried parsley
1 tablespoon fresh lemon juice
1/4 cup dry white wine
1/4 teaspoon ground coriander
DIRECTIONS:
Sprinkle fish with salt; lightly dust with flour.
Arrange fish in shallow 8x12 inch baking dish.
Saute onions in olive oil in skillet until limp, place over fish.
Combine wine vinegar, garlic, oregano, mustard, parsley, coriander & lemon juice; mix well & pour over fish.
Pour wine around fish; bake, uncovered, in 350 oven for about 45 minutes.
Makes 1 serving.
selected by Anne E
1 comment:
Thanks, Anne -- this was an excellent weeknight dinner for an unseasonably summery night. I served this dish with freshly steamed artichokes (the first of the season -- hooray!) and a side of aioli, and the Mediterranean flavors were perfect together. (I got these artichoke steamers for my birthday, and I've been waiting for an excuse to use them, so thanks to the extended Levenson clan.)
I was a little concerned about the 45 minute cooking time, but the sea bass emerged from the oven just glistening with moisture. If anything, it was a little on the rare side, and I might throw it under the broiler to brown up next time. At $25/lb, the sea bass was also on the pricey side, but it could be because of sustainability issues or something...I bought it at Whole Foods. (Next time, I might just get halibut at Safeway.)
The marinade/sauce was flavorful and visually appealing, and the whole thing was incredibly easy to make. As a passionate onion-hater -- I'm alone in this group, clearly -- I was worried that their flavor would predominate, but they weren't that bad. I bought a pre-sliced onion and pepper mix, so there was no need to smell them raw. The warm DC weather also allowed me to open my windows and caramelize the shit out of them, which tamed the odor, too.
I'm sure everyone noticed this, but the text of the recipe itself was a little funky. I mean, I love big portions, but 3 lbs of fish is a LOT of protein for one person! (I bought 0.8 pound for 2 people.) Also, the directions mentioned oregano, but there was none listed in the ingredients, so I matched the quantity to the parsley.
Did anyone use fresh herbs? I can imagine that they would be terrific here...please share!
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