Baketard.com - Blog - Giorgio Locatelli's Branzino alla Vernaccia in Crosta Di Pomodoro (Sea Bass with Tomato Crust and Vernaccia Wine)

Name: Baketard.com - Blog - Giorgio Locatelli's Branzino alla Vernaccia in Crosta Di Pomodoro (Sea Bass with Tomato Crust and Vernaccia Wine)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges globe artichokes; 4 servings Branzino alla Vernaccia in Crosta Di Pomodoro; 1 small Note: The Branzino was really so I subbed in a rockfish instead. Any firm, white fish will work but be sure to get a thick fillet so it doesnt overcook when you try to crisp the skin; 4 servings Giorgio Locatellis Branzino alla Vernaccia in Crosta Di Pomodoro (Sea Bass with Tomato Crust and Vernaccia Wine); 2 Tbsps bread crumbs; 3 pats of butter; 3 Tbsps extra virgin olive oil; 4 servings This is one of the best fish dishes Ive ever had, and next time, Ill do it all on my own; 3 Tbsps fish stock; 4 servings Transfer the contents of the pan containing the artichokes to a food processor and puree until smooth; 3 Tbsps diced green olives; 3 Tbsps heavy cream; 1 Juice of lemon; 2 Tbsps olive oil; 2 Tbsps chopped parsley; 4 servings salt and pepper; 4 fillets thick sea bass fillets(each about 7 ounces); 4 servings Sea bass with tomato crust and Vernaccia wine; 1 Tbsp sun-dried tomatoes; 2 tomatoes; 4 servings Blanch the tomatoes, skin, quarter and deseed, then cut into dice about the same size as the olive dice; 1 white onion (thinly sliced); 160 milliliters cup white wine; 4 servings At the same time, put the artichoke puree back on the heat to warm through. Stir in the butter and, when the puree is hot, spoon it onto your plates and put the fish on top; 4 servings Get it; 1 bottle Oh, and by the time we got to the fish we were about five in. But I digress…; 2012 Thursday, March 22, at 4:54PM; 160 milliliters Vernaccia (or other spicy dry white wine)

The recipe Baketard.com - Blog - Giorgio Locatelli's Branzino all Head to the store and pick up tomatoes, at the same time, sea bass ), and a few other things to make it today. To use up the food dye you could follow this main course with the Orange Dream Angel Food Cake as a dessert. It works well as a main course.

Instructions

As soon as the fillet has turned white halfway up the fillet, turn it over (the skin should now be crisp and golden) and sprinkle with the dried breadcrumb and tomato mixture.

Ingredients you will need

Breadcrumbs

Tomato

Pour the wine into the pan (around, not over the fish) and transfer to the oven for a couple of minutes. The bread crumbs will crisp up and become darker in colour.Take the pan from the oven and lift the fish onto a warm plate.

Ingredients you will need

Breadcrumbs

Fish

Wine

Equipment you will use

Oven

Frying Pan

Put the pan back on the heat, add the olives, tomatoesand fish stock, and bubble up so that it reduces by half. Then put the sea bass back into the sauce, crust upward, for a minute or so to heat through.At the same time, put the artichoke puree back on the heat to warm through. Stir in the butter and, when the puree is hot, spoon it onto your plates and put the fish on top.To the pan in which the fish has been cooked, add the reserved lemon juice, the rest of the olive oil and the parsley, then spoon this mixture around the fish and serve.

Ingredients you will need

Lemon Juice

Fish Stock

Artichoke

Olive Oil

Seabass

Parsley

Butter

Olives

Sauce

Fish

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

2larges

globe artichokes 4servings

Branzino alla Vernaccia in Crosta Di Pomodoro 1small

Note: The Branzino was really so I subbed in a rockfish instead. Any firm, white fish will work but be sure to get a thick fillet so it doesnt overcook when you try to crisp the skin 4servings

Giorgio Locatelli's Branzino alla Vernaccia in Crosta Di Pomodoro (Sea Bass with Tomato Crust and Vernaccia Wine)2Tbsps

bread crumbs 3

pats of butter 3Tbsps

extra virgin olive oil 4servings

This is one of the best fish dishes I've ever had, and next time, I'll do it all on my own 3Tbsps

fish stock 4servings

Transfer the contents of the pan containing the artichokes to a food processor and puree until smooth 3Tbsps

diced green olives 3Tbsps

heavy cream 1

Juice of lemon 2Tbsps

olive oil 2Tbsps

chopped parsley 4servings

salt and pepper 4fillets

thick sea bass fillets(each about 7 ounces)4servings

Sea bass with tomato crust and Vernaccia wine 1Tbsp

sun-dried tomatoes 2

tomatoes 4servings

Blanch the tomatoes, skin, quarter and deseed, then cut into dice about the same size as the olive dice 1

white onion (thinly sliced)160milliliters

cup white wine 4servings

At the same time, put the artichoke puree back on the heat to warm through. Stir in the butter and, when the puree is hot, spoon it onto your plates and put the fish on top 4servings

Get it 1bottle

Oh, and by the time we got to the fish we were about five in. But I digress…2012

Thursday, March 22, at 4:54PM 160milliliters

Vernaccia (or other spicy dry white wine)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.