SEA BASS WITH VEGETABLES, ROASTED

TOMATOES, BACON AND BUTTER SAUCE

 

 

You will be surprised by this fantastic and flavorful dish! Don’t be afraid to spend some time making it! It worth it! Drink a delightful Chardonnay from Burgundy, such as Meursault! Enjoy!

 

Preparation: 2 hours; cooking time: 2 h 30 min.

Serving 4

 

INGREDIENTS FOR THE VEGETABLES AND FISH:

4 x 7 oz. Chilean sea bass fillets

3 tbsp olive oil

6 oz. apple wood smoked bacon, diced

1 sweet onion, diced

4 garlic cloves, minced

3 zucchini, diced

4 leeks, sliced thin (white part only)

10 oz San Marzano tomatoes, halved (reserve 12 tomatoes for roasting)

½ tbsp fresh thyme leaves

1 cup fish stock

Fresh basil leaves for garnish

Salt and pepper

 

BUTTER SAUCE:

5 tbsp unsalted butter

¾ cup Chardonnay

1 lime zest

2 shallots, minced

2 tsp fresh thyme leaves

Salt and pepper

 

ROASTED TOMATOES:

12 mini San Marzano tomatoes, halved

3 tbsp pesto

1 small yellow onion, diced

10 fresh basil leaves

½ cup white balsamic vinegar

Salt and pepper

 

PREPARATION OF THE ROASTED TOMATOES:

Preheat the oven to 300 F.

In a mixing bowl, combine the 12 mini tomatoes, halved, with the pesto, salt and pepper. Roast the tomatoes for an hour.

In a medium frying pan, cook the onion and vinegar until the liquid is evaporated and the onion translucent, about 20 minutes.

Mix all the ingredients together, including the basil leaves, and adjust the seasoning.

 

PREPARATION OF THE VEGETABLES:

Heat 1 tbsp olive oil in a large sauté pan on medium-high heat. Add the bacon and cook 8 minutes. Add the onion and garlic and cook until golden. Add the zucchini, leeks, the rest of the tomatoes and thyme. Season the vegetables with salt and pepper and cook until soft, about 10 minutes. Pour 1 cup of fish stock and cook 10 more minutes.

 

MAKING THE SAUCE:

Put the shallots, white wine and thyme in a medium saucepan on medium heat and reduce. Add the butter and stir constantly until you reach a sauce consistency. Add the lime zest and season the sauce with salt and pepper. Simmer 15 minutes. Mix all the ingredients in a blender. Return the sauce in the saucepan and keep warm.

 

COOKING THE FISH:

Season the sea bass with salt and pepper. Heat 2 tbsp of olive oil in a large frying pan on high heat and add the fish. Cook 3-4 minutes on each side, depending on the thickness of the fish.

 

FINISHING THE PREPARATION:

Scoop the vegetables into plates. Place the fish on top of the vegetables. Put the roasted tomatoes on top of the fish and vegetables. Pour the sauce around the vegetables and on top of the fish and garnish with basil leaves.

 

Bon Appétit!