Sea Bass with Marinated Vegetables

Name: Sea Bass with Marinated Vegetables
Prep time: 1 d 1 h 40 min
Cook time: 1 d 1 h 40 min
Total time: 1 d 1 h 40 min
Yield: 3
Cuisine: Global
Ingredients: 4 basil leaves; 1 Tbsp drained capers; 1 celery rib, peeled and diced; 3 servings Coarse sea salt to taste; 1 smalls fennel bulb, stalks discarded and bulb diced; 1 teaspoon chopped fresh chives; 1 garlic clove, smashed; 1 green bell pepper, diced; 6 green olives, such as picholine, pitted and chopped; 1 lemon, peel and pith cut off and lemon quartered and diced; 473 milliliters About extra-virgin olive oil, divided; 3 servings Extra-virgin olive oil for drizzling; 12 Niçoise olives, pitted and chopped; 1 small onion, diced; 1 red bell pepper, diced; 1 pinch saffron, crumbled; 0 teaspoons fine sea salt; 1 kilograms sea bass or striped bass fillet with skin, small bones removed; 1 fresh thyme sprig; 1 medium ripe medium tomato; 1 small zucchini, diced

You can never have too many main course recipes, so give Sea Bass with Marinated Vegetables a try. This recipe makes 3 servings with 697 calories, 64g of protein, and 41g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up striped bass fillet, capers, thyme sprig, and a few other things to make it today. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds.

Ingredients you will need

Tomato

Water

Transfer with a slotted spoon to an ice bath to stop cooking. Keep water at a boil.

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Water

Ice

Equipment you will use

Slotted Spoon

Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.

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Capers

Garlic

Olives

Tomato

Basil

Thyme

Ice

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Bowl

Blanch celery, fennel, and zucchini in boiling water 30 seconds, then drain and transfer to ice bath. When vegetables are chilled, drain and stir into tomato mixture.

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Vegetable

Zucchini

Celery

Fennel

Tomato

Water

Ice

Cook bell peppers and onion in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Cool to room temperature, then stir into vegetables along with saffron and enough remaining oil to cover (about 2 cups). Marinate, covered and chilled, 24 hours.

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Bell Pepper

Vegetable

Saffron

Onion

Cooking Oil

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Frying Pan

Preheat oven to 450F with rack in middle.

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Oven

Put fish, skin side up, in a shallow baking pan and pat dry.

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Fish

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Baking Pan

Sprinkle with sea salt and 1/4 teaspoon pepper, then drizzle with a little oil. Roast fish until just cooked through, 8 to 10 minutes.

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Sea Salt

Pepper

Fish

Cooking Oil

Meanwhile, gently warm half of vegetable mixture and stir in lemon.

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Vegetable

Lemon

Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.

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Coarse Sea Salt

Vegetable

Chives

Fish

Cooks' note:Leftover vegetables can be chilled up to 3 days and served over pasta or salad or with eggs.

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Vegetable

Pasta

Egg

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.