Wednesday, May 28, 2008

Sear-Roasted Sea Bass with Tomatoes & Shallots

A few weeks ago my husband suggested that we should eat more fish, and I had to agree.

I came across a variation of this recipe in the latest issue of Fine Cooking Magazine, and it jumped out at me because it looked so pretty and fresh. It called for halibut, when I got to the fish counter, they actually had sea bass so I decided to change it up a little bit.

I love sea bass - it's so mild and it has a great, almost buttery texture, but don't buy it that often because it's over fished and expensive to boot -- my favorite grocery store doesn't even have it all the time. But yesterday they had it, so I thought, what the hay, once a year for sea bass should be all right.

This completely bombed with the kids, by the way. After making a total stink, multiple gagging noises and their best "I'm about to barf" faces, they all split a Stouffers lasagna. I guess I don't expect them to like fish; I didn't like it until I was a grown up, and personally, I don't really want them starting anymore pricey habits anyhow! Pick your battles, right?!

Sear Roasted Sea Bass with Tomatoes & Shallots
Serves: 4
Source: Adapted/inspired by Fine Cooking Magazine, June/July 2008

1 pint grape tomatoes, halved
3 scallions, thinly sliced
small handfull cilantro or Italian parsley, chopped
1 tsp. white wine vinegar
Sea salt and freshly ground black pepper
1 lb. skinless sea bass fillet (or any other mild white fish, such as halibut or cod) cut into 4 even pieces
1/2 c. flour
1 T. extra-virgin olive oil
1 large shallot, sliced thin

Preheat the oven to 450.

In a medium bowl, mix the tomatoes, scallions, cilantro, vinegar, and salt and pepper to taste.

Season the fish with salt and pepper and dredge it in the flour. Heat the oil in a 12-inch (preferably non-stick) ovenproof skillet over medium high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easlity from the pan, about 3 minutes. Flip the fish, sprinkle the shallot around it, and cook an additional 3o seconds. Pour the tomato mixture around the fish and transfer it to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, about another 5 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

I'll see you guys next week; I'm off to Raleigh tomorrow morning for a family wedding and to visit with my folks!


Anonymous said...

Oh my goodness I can taste this melting in my mouth now. Looks absolutely delicious!

Peter M said...

Ahh, fish done simply and allowed to come through as THE flavour, nicely done Leah.

Obsessive Foodie or Food Addict....You Decide said...

Looks wonderful, although my husband would not touch it w/a ten foot pole. He is a pussy when it comes to seafood.

RecipeGirl said...

I love seabass. This looks completely easy and doable for us. Thanks for sharing!

Prudy said...

It looks so very yummy. I need to eat more fish too, but I'll be sure to leave out Cinnamon Toast Crunch for the naysayers. Have a great trip!

EAT! said...

I love all types of fish and pretty lucky my kids do too. Going to introduce them to halibut tomorrow - hopefully it will go over better than the sea bass at your house.

Vicarious Foodie said...

Your dish looks lovely. My boyfriend doesn't like fish but I wish he did because it's so nice and light and I'm trying to move away from making such heavy foods all time. Oh well.

Abby said...

That's hilarious about the kids! But I think it's a beautiful dish and I'D be glad to have it served to me! (Not that I expect my little boy to like fish in a few years - unless it's fried, of course, as always down here! Ha.)

It's a shame we have to be so careful with buying fish because of harvesting practices and such. It's such a healthy food that some people have ruined! Good for you for being careful!

MrOrph said...

I'd do just like my mom did with us when she made liver and onions for herself; which mu sisters and I hate, that is to have me make hot dogs and baked beans and home fries. No rolls, just bread. "Eat what I make or make what you eat" was her motto!

This looks delicious BTW!

monica said...

In my house, we eat a lot of fish, and this recipe is just lovely and yummi! I must try it.

Obsessive Foodie or Food Addict....You Decide said...

I have seen the floods....hopefully you are not affected!!! Let us know if you have floated away....uh, but I guess if you floated away, you can't very well notify us w/a wet computer. Hope you guys are all WELL!

Monkee said...

Yummy! Great photo and recipe. I so miss fish.