Vermentino-Braised Sea Bass

Name: Vermentino-Braised Sea Bass
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 59 milliliters fish stock or bottled clam juice; 237 milliliters dry white wine, such as Vermentino; 3 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 680 grams sea bass fillets, with skin

Vermentino-Braised Sea Bass might be just the main course you are searching for. One serving contains 312 calories, 30g of protein, and 14g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bay leaves, olive oil, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Using a sharp knife, lightly score the skin of the sea bass fillets in a cross-hatch pattern. Season both sides of the sea bass fillets with salt and pepper, then dust very lightly with flour.

Ingredients you will need

Seabass Fillets

Salt And Pepper

All Purpose Flour

Equipment you will use

Knife

In a large skillet, heat 2 tablespoons of the olive oil until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sea bass fillets, skin side down, and cook over moderately high heat until browned and crisp, about 3 minutes. Carefully turn the sea bass fillets with a spatula.

Ingredients you will need

Seabass Fillets

Equipment you will use

Spatula

Pour the white wine into the skillet and add the bay leaves. Cook the fillets over moderate heat until just cooked through, about 2 minutes longer.

Ingredients you will need

Bay Leaves

White Wine

Equipment you will use

Frying Pan

Transfer the fillets to a warmed platter and cover loosely with aluminum foil.

Equipment you will use

Aluminum Foil

Add the fish stock or clam juice to the skillet and simmer over moderately high heat until the sauce is slightly reduced, about 2 minutes. Season with salt and stir in the remaining tablespoon of olive oil. Spoon the sauce over the fish and serve.

Ingredients you will need

Clam Juice

Fish Stock

Olive Oil

Sauce

Fish

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

bay leaves 59milliliters

fish stock or bottled clam juice 237milliliters

dry white wine, such as Vermentino 3Tbsps

extra-virgin olive oil 4servings

Salt and freshly ground pepper 680grams

sea bass fillets, with skin

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well 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. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.