Entertain the Possibilities - Home cooking becomes a special occasion; Get recipes, photos, tips and playlists
  • Blog
  • About

Fish for Dinner: Roasted Black Sea Bass with Tomato and Olive Salad

2/6/2019

1 Comment

 
Roasted Black Sea Bass with Tomato Olive Salad
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. 
​The Playlist: Today’s musical pairing comes from an eclectic Scottish band called Sea Bass Kid that has struck my fancy. ​
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.
Roasted Black Sea Bass with Tomato Olive Salad
Tomatoes (fresh and sun-dried), Kalamata olives, and lots of herbs make this salad delicious!
Soak string for Roasted Sea Bass
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.

Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
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
File Size: 269 kb
File Type: pdf
Download File

Roasted Black Sea Bass with Tomato and Olive 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.
Roast fish:
  • 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.
Roasted Black Sea Bass with Tomato Olive Salad
What is your favorite fish dinner? Tell us in the Comments!
1 Comment

Drinkies: Cransecco Cocktail

2/1/2019

1 Comment

 
Cransecco Cocktail
This ruby red cocktail offers bubbles and spice and everything nice.
The Occasion: The cocktail’s beautiful red color (thanks to the cranberries) and its ingredient list (grazie, Prosecco) practically scream VALENTINE’S DAY, so that’s one occasion. Another might be any celebration worth toasting, large or small. The Cransecco Cocktail became our tipple of choice this past holiday season, served more than a few times to friends and family. Let’s just say no one complained.
Cransecco CocktailClick the photo to take a closer look at the vintage Fostoria coupes
The Recipe: After receiving a bottle of Koval’s Cranberry Gin as a gift, Ilise got crafty in the kitchen, selecting just the right ingredients to complement this tasty liqueur.

Adding a drop or two of citrus bitters – a gift from another generous friend – makes this a perfect cocktail. ​Seconds, anyone?

What Makes it Special? Between the spices, the bubbles, and the flavored gin there’s a certain alchemy that just works.

​Unlike some champagne cocktails, this is not overly sweet – just the right amount.  


Kitchen Tip: You can make the liquor-syrup blend an hour or so in advance of serving. Just give it a stir before proceeding to mix the cocktails. 
Click the photos below to enlarge them and read the captions.
Cransecco Cocktail
Cransecco Cocktail
Cransecco Cocktail
The Verdict: Light, refreshing, sparkly, and festive. These are all good things in my book, making the verdict for this cocktail – GUILTY of causing extreme pleasure.
Print The Recipe- Cransecco Cocktail
File Size: 245 kb
File Type: pdf
Download File

Cransecco Cocktail
Recipe source: Ilise Goldberg
 
INGREDIENTS:

For the Cocktail (makes 5)
  • 4 1⁄2 ounces Cranberry Gin Liqueur (I used Koval)
  • 2 ounces Spiced Simple Syrup (see below)
  • 1 ounce Cointreau
  • 3 ½ ounces Prosecco per glass, well-chilled
  • 2 drops Citrus Bitters per glass
  • Orange Zest and Cranberries, to garnish
 
For the Spiced Simple Syrup
  • 1 cup Water
  • 1 cup granulated Sugar
  • 1 ½ (3-inch) Cinnamon sticks
  • 4 Allspice berries
  • 3 Cloves
  • 2 whole Star Anise pods
 
Spiced Simple Syrup Instructions:
  • Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
  • Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
  • Cover and store in the refrigerator until ready to use. This will last in the refrigerator several weeks.
 
To Make the Cocktail:
  • Combine all ingredients – except Prosecco, bitters and garnish – in a shaker, small pitcher or glass container and stir until well blended.
  • Pour 1 ½ ounces of the mix in the bottom of a champagne flute and top with about 3 ½ ounces of Prosecco.
  • Add two drops of citrus bitters and garnish with the zest of an orange peel (and cranberry if you have it available).
  • Serve and enjoy.
Cransecco Cocktail
Here's to you! Enjoy the weekend
1 Comment
    When home cooking becomes a special occasion - Recipes, playlists, table tips and more
    Picture

    ​
    Entertaining Vintage

    Vintage treasures for the kitchen, home, collectibles, and gifts

    Categories

    All
    Afternoon Dance Break
    Birthday Greetings
    Cookbook Road Test
    Cool Tunes
    Drinks
    Entertaining Vintage
    Fish
    Kitchen Reno
    Kitchen Tips
    National Days
    Party Planning
    Pop Culture
    Recipe
    Savory Bites
    Supper Club
    Sweet Bites
    The Arts
    Travel
    TV
    Video

    Archives

    May 2020
    April 2020
    March 2020
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

    Subscribe to our mailing list

    * indicates required
Proudly powered by Weebly