You may also like
Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 1/4 cup sliced chives (1-inch-long pieces)
- 13 cup extra-virgin olive oil, plus more for sprinkling on fish
- Coarse sea salt or kosher salt
- Freshly ground black pepper
- 2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature
Method
- Preheat the oven to 400 degrees.
- Place the chives in a food processor.
- Turn on the processor and add the olive oil through the feed tube in a thin steady stream.
- Season with salt and pepper.
- Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired.
- Strain through a fine sieve into a bowl and reserve.
- Place the sea bass in a saute pan or roasting pan just large enough to fit the fillets.
- Sprinkle with olive oil and season with salt and pepper.
- Place in the oven and roast until the fish is just barely cooked in the center.
- It will continue to cook once it is removed from the oven.
- (It should take about 9 minutes per inch of thickness.)
- Transfer the sea bass to serving plates and sprinkle with the chive oil.
