Meaty and rich, yet delicate and incredibly delicious, a perfectly roasted piece of sea bass will please any one at your table, even the most devoted meat lovers. Add a touch of fresh herb, garlic and lemon juice filled salsa verde and you are sure to have a winning dish that can pair as easily with a white wine as it can with a light red, like a Gary Farrell Pinot Noir from Russian River.
Sea Bass with Salsa Verde
2 4-6 ounce filets of sea bass, skin removed
Zest and juice of 1 lemon
salt and pepper
For the salsa verde:
2 cloves garlic, minced
juice and zest of 1 lemon
splash champagne or white wine vinegar
splash white wine
1 tablespoon capers, rinsed
1/4 teaspoon red pepper flakes
6 tablespoons assorted fresh herbs, we used basil, thyme, rosemary, dill, cilantro and parsley, chopped very well
1/2-3/4 cup high quality, very fresh olive oil
salt and pepper
Preheat the oven to 350 degrees. Rinse off the bass and pat dry. Season with salt and pepper and lemon zest. Lay in a baking dish flesh side up. Drizzle with lemon juice and olive oil. Roast for 12 minutes. While the fish is roasting add all the ingredients for the salsa verde to a small bowl, seasoning with a 1/2 teaspoon each salt and pepper. If you want a smoother salsa, combine together in a food processor. The salsa should be rather loose, so if needed, add a bit more oil and white wine to create a loose sauce. After the fish is roasted remove from the oven and serve on a bed of couscous, spring greens or even polenta. Drizzle with the salsa and serve.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.