We’re Cooking: Sea Bass with Salsa Verde

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gary farrellMeaty 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.

Recipe:

Sea Bass with Salsa Verde
Ingredients:
2 4-6 ounce filets of sea bass, skin removed
Zest and juice of 1 lemon
olive oil
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

Preparation:
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.

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