This fish dinner looks a little fancy but it's easy-peasy and tasty-times-two!
The Occasion: This fish dinner is fancy enough for company. It’s not at all difficult but takes a little futzing – so maybe not a weeknight dinner unless you’ve got the time and patience to take a few cleansing breaths and get into the zen of cooking.
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The Playlist: Today’s musical pairing comes from an eclectic Scottish band called Sea Bass Kid that has struck my fancy.
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From their website: Sea Bass Kid are a multi-cultural seven-piece band based in Edinburgh. They deliver an exciting and provocative mix of colourful and bizarre styles, fusing Ska, Funk and Rock to create what some describe as “Spaghetti Eastern” or “Skariachi”. Give a listen and let me know what you think!
The Recipe: This recipe for Roasted Black Sea Bass with Tomato and Olive Salad comes from Epicurious. I took a few liberties based on the ingredients available and it still turned out just fine.
Tomatoes (fresh and sun-dried), Kalamata olives, and lots of herbs make this salad delicious!
What Makes It Special? The fish fillets are stacked around a filling like a sandwich. How fancy is that?! So it looks cool, and then, then when you taste it … wowza! The olive-tomato salad adds a tangy, zesty flavor punch to the dish that really sends it over the top. Yum.
Kitchen Tips: Soak a few pieces of kitchen twine in a cup of water for about an hour before tying up the fish and roasting it. This will help prevent a flare-up in the oven.
Click on the photos below to enlarge them and read the captions.
Kitchen Tips: Soak a few pieces of kitchen twine in a cup of water for about an hour before tying up the fish and roasting it. This will help prevent a flare-up in the oven.
Click on the photos below to enlarge them and read the captions.
Serve With: Side dishes included toasted quinoa and sauteed spinach. To drink we had a delicious Santo Santorini Assyrtiko. It’s a white wine from Greece that picks up the salty acidity and minerality of the volcanic rock it grows on. You will not be sorry with this wine!
The Verdict: A colorful plate, bold flavors, tasty mild fish – there is absolutely nothing here not to like. Go on and get you some!
| Print The Recipe- Roasted Black Sea Bass with Tomato Olive Salad |
Roasted Black Sea Bass with Tomato and Olive Salad
Recipe source: Epicurious
INGREDIENTS for SALAD:
INGREDIENTS for FISH:
DIRECTIONS:
Make salad:
Recipe source: Epicurious
INGREDIENTS for SALAD:
- 1 garlic clove
- 1/2 teaspoon anchovy paste
- 2 tablespoons red-wine vinegar
- 1/4 cup extra-virgin olive oil
- ½-pound grape tomatoes (preferably mixed colors), halved if large
- ½-pound cherry tomatoes (preferably mixed colors), quartered if large
- 12 Kalamata olives, pitted and coarsely chopped
- 4 sun-dried tomatoes packed in oil, chopped
- 1 1/2 tablespoons chopped oregano
INGREDIENTS for FISH:
- 4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 medium red onion, thinly sliced
- 6 (3-to 4-inch) oregano sprigs
DIRECTIONS:
Make salad:
- Mince and mash garlic to a paste with 1/2 teaspoon salt.
- Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil.
- Toss with remaining salad ingredients.
- Let stand, stirring occasionally, while fish roasts.
- Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
- Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
- Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.
- Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish.
- Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
- Roast fish until just cooked through, about 15 minutes.
- Cut off string and cut sandwiched fillets in half crosswise.
- Serve topped with salad.
What is your favorite fish dinner? Tell us in the Comments!
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