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black sea bass olive puree capers salt lemons extra-virgin olive oil white wine fennel bulbs eggplants chives parsley fennel tops paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 98 - Published at: 4 years agoIngredients
- 2 whole black sea bass, about 4-pounds each
- 3/4 cups kalamata olive puree, divided
- 1/2 cup plus 2 tablespoons capers, divided
- Sea salt and freshly ground black pepper
- 2 Meyer lemons, sliced
- 3 tablespoons plus another 3 tablespoons extra-virgin olive oil
- Essence, recipe follows
- 4 tablespoons white wine
- 2 fennel bulbs
- 2 eggplants, cut in 1/2-inch slices
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons chopped fennel tops
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method
- Heat oven to 450 degrees F. Heat a grill to medium-high heat.
- Cut 4 or 5 slits on the skin of the sea bass.
- Place onto a baking sheet or oven-safe baking dish.
- Spread 1/2 cup of olive puree over the surface of the bass, making sure to get some into the slits of the fish.
- Add the 1/2 cup capers, sea salt and pepper, lemons, 3 tablespoons olive oil, and Essence, to taste, over the fish.
- Splash with white wine and place into the oven.
- Roast for 45 minutes.
- Meanwhile, season the fennel and eggplant with salt, pepper and remaining 3 tablespoons olive oil and place onto the grill.
- Flip once after a few minutes and cook until tender.
- Remove fish from oven and onto a serving tray.
- Swirl the remaining olive puree into the pan with 2 tablespoons capers, chives, parsley and fennel tops.
- Pour over the fish and serve with the fennel and eggplant.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
