Thursday, July 23, 2009

Roasted Black Sea Bass

I am a big fan of feeling like "something healthy" for dinner and this did the trick! I made the fish with this amazing fennel and golden raisin rice (recipe to come) and paired it with a simple Caprese Salad - delicious! I'm used to cooking salmon as my fish of choice since the NorthWest is known for it and it always seems to be the freshest and readily available. It was nice to switch it up and try making Chilean Sea Bass for a change. I love white fish like Halibut, but I really hadn't tried going out of my comfort zone, but I saw this recipe and had to try. Whole Foods often has a special and I trust the freshness of their fish, so I went wild and bought four portions for just the two of us and I always catch slack for buying way too much food (my dad used to say, "your eyes are bigger then your stomach"). It was a lot of fish, but luckilly it didn't go to waste since the boys enjoyed it with us on the deck. It is a perfect summer entree, especially since the fish is in season right now. Enjoy:)!

Roasted Black Sea Bass
from Gourmet Magazine
4 (6-8 oz) black sea bass fillets with skin
2 tbsp. extra-virgin olive oil
1/2 medium red onion, thinly sliced
6 (3 to 4) oregano sprigs

1. Preheat the oven to 425* F with rack in the middle. Oil a 1 1/2 to 2 quart gratin or shallow baking dish.

2. Rub flesh sides fo fish with 2 tsp oil (total) and season with 3/4 tsp salt and 1/4 tsp pepper. Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.

3. Roast fish until just cooked through, about 15 minutes. Lay over a bed of rice after removing skin. YUM.

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