Light and crispy sea bass with summer fresh vegetables. The artichokes, plum tomatoes, basil, parsley, olives, corn and leeks are sautéed in a white wine and chicken stock creating the perfect compliment to the sea bass.
I recommend pitting the olives and dicing the vegetables ahead of time to make this an easy meal to create. You will feel rushed if you do not. Sea bass is hard to overcook so do not worry too much about timing everything.
I highly recommend using homemade chicken stock but if you do not have the time, buy stock and not broth so you are getting the glucosamine and chrondroitin for your joints. Avoid any broths or stocks with monosodium glutamate (MSG).
I know some people have issues eating sea bass due to past fishing practices and the declining population of sea bass. We rarely buy sea bass but when I do, I buy from Whole Foods who buys from responsible fisheries. You can also substitute sea bass with black cod or another flaky fish.
Since they just found radioactive bluefin tuna off the coast of California, avoid this fish if you cannot find Black Cod. You may want to try yellowfin tuna or salmon. Alaskan salmon should not have any contamination from Japan since they do not migrate across the Pacific.
Directions
1) Pit the olives and cut in half, dice the 2 plum tomatoes and leeks, and chop the basil and parsley. )The original recipe calls for 3 tomatoes but I used 2 since I am limiting my nightshade plants due to their inflammatory properties. You are welcome to use 3 plum tomatoes if you wish.) Drain the artichoke bottoms and corn kernels and set aside. Let sea bass come to room temperature.
2) Add the 2 tablespoons of olive oil and 3 tablespoons of butter to a hot skillet. Mix the flour and salt and pepper on a plate and then dust the fillets. Use Margarita Himalayan Pink with a zest of lime of Hand Harvested Fleur de Sel.
3) Cook the sea bass until golden brown on both sides. Butter the baking dish and pour about a 1/2 cup of chicken stock on the bottom. Place the sea bass fillets in the baking dish and bake at 375 degrees for 10 to 15 minutes depending on the thickness of the fillets. The fillets should be flaky when done.
4) Scrap any brown pieces from the skillet and add the 1/2 cup white wine and cook until it reduces to half. Add the 1 tablespoon butter and 1/2 cup chopped leeks. Saute until tender and fragrant.
5) Add the jar of artichokes, 1/2 cup of corn kernels, and 1/2 cup of chicken broth and cook for 3 minutes. My liquid did not evaporate and I used it as a sauce.
6) Add 2 plum tomatoes diced, 1/4 cup chopped black olives, 1/8 cup chopped green olives, 1 teaspoon or more of basil and 1 teaspoon of parsley.
7) Remove from heat and spoon on the side of the sea bass. Enjoy!
Clos Teddi 2010 Patrimonio
The Ultimate Cookbook
Sea Bass
Preparation time: 35-40 minutes Cooking time: about 20 minutes
1/3 cup all-purpose flour
Salt and pepper, to taste
2 fillets of sea bass prime cut (about 8 ounces each and 1 1/2- inches thick)
2 tablespoons olive oil
3 tablespoons butter, divided
1/2 cup dry white wine
1/2 cup chopped leeks
1/2 cup chopped artichoke bottoms
1/2 cup corn kernels
1/2 cup chicken broth
3 plum tomatoes, peeled, seeded and chopped
1/4 cup chopped black olives
1/8 cup chopped green olives
1 teaspoon chopped fresh basil leaves
I teaspoon chopped fresh parsley
Preheat oven to 375 degrees. Put flour in a shallow dish and sprinkle lightly with salt and pepper. Dust the fillets with seasoned flour. In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter. Cook sea bass about 3 minutes per side, until lightly browned. Remove to a greased baking pan just large enough to hold the fillets and bake 12 to 15 minutes until cooked through and fish flakes easily with fork. Meanwhile, over medium-high heat, deglaze skillet with wine and cook until reduced by half. Add remaining 1 tablespoon butter and leeks and cook until tender, about 4 minutes. Add artichoke bottoms, corn and chicken broth and cook until liquid is almost gone, about 3 minutes. Add tomatoes, olives, basil and parsley; season to taste with salt and pepper. Cook until heated through. Place sea bass on serving plates and spoon on vegetable topping. Yield: 2 servings
