Ligurian-Style Sea Bass
Recipe from
Food & Wine
Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-country food. In this recipe, he roasts sea bass with olives and tomatoes until the fish is crisp and succulent. His special touch is spooning toasted warm pine nuts over the fish before serving.
Servings:
8
Prep Time:
35 mins
Total Time:
1 hr
Ingredients
-
2 poundsYukon Gold potatoes, peeled and sliced 1/2 inch thicksee savings
-
1 poundtomatoes, cut into large chunkssee savings
-
3/4 cuppitted green olivessee savings
-
1/4 cuptorn basil leavessee savings
-
1/2 cupplus 3 tablespoons extra-virgin olive oilsee savings
-
Salt and freshly ground peppersee savings
-
2 3-poundsea bass, cleanedsee savings
-
1/2 cuppine nutssee savings
Directions
1.
Preheat the oven to 425 degrees. In a very large roasting pan, toss the potatoes, tomatoes, olives, and basil with 1/2 cup of the olive oil. Season with salt and pepper.
2.
Make 3 shallow slashes in both sides of each fish. Rub each fish with 1 tablespoon of the olive oil and season with salt and pepper. Set the fish in the roasting pan, tucking them into the vegetables. Roast for about 40 minutes, until the vegetables are tender and the fish are cooked through.
3.
Meanwhile, in a small skillet, toast the pine nuts in the remaining 1 tablespoon of olive oil over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.
Add Your Review
Related Recipe
- More Recipes Like This
- Fish Fry with Ramp Aioli
More Great Recipe Ideas from Food & Wine
