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
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!