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home > recipes > seafood > black bass with sicilian pesto
from Tipperary, Ireland Serves 4 For the bass: 2 tablespoons extra-virgin olive oil 4 boneless black bass fillets (about 2 pounds total) 1/4 teaspoon each of salt and pepper 1/2 teaspoon dried oregano 1 teaspoon each of lemon zest and orange zest (3 passes of the microplane) 2 scallions, whites only, chopped very fine 1/4 cup white vermouth or white wine 1 tablespoon butter For the pesto: 3/4 cup oil-packed sun-dried tomatoes 1/4 cup extra-virgin olive oil, plus more for drizzling 1 clove garlic, peeled 1/2 cup sliced blanched almonds 1/2 cup fresh basil (about 15 leaves), chopped 1/2 cup parsley, chopped 1/2 cup celery leaf, chopped To prepare the bass: Preheat the oven to 375. Pour the olive oil into a baking dish. Using a sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet. (This keeps the fish from curling up and getting tough.) Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top. Lay them in the baking dish skin-side up. Pour the vermouth or wine over the fish. Break up the butter with your fingers and place little bits across the fish. Bake the fish, uncovered, until the flesh turns just white and is semi-firm to the touch, about 5 to 8 minutes. When you cut into the fish, the center should be just opaque. To prepare the pesto: Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and 1 cup of hot tap water. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute. To finish: Remove the fish from the baking dish to a plate but do not discard the juices in the bottom of the pan. Add half the pesto to the juices in the baking dish and mix together over low heat until everything is combined. Add the chopped basil, parsley, and celery leaf, and mix to combine all the ingredients. If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water. Spoon a portion of the pesto onto the bottom of each serving plate and place a fish fillet on top. Drizzle more extra-virgin olive oil over the top. Serve immediately.

Black Bass with Sicilian Pesto


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(posted October 20, 2009)

from Tipperary, Ireland

Serves 4

For the
bass:
2 tablespoons extra-virgin
olive oil
4 boneless black
bass fillets (about 2 pounds total)
1/4 teaspoon each of
salt and pepper
1/2 teaspoon dried
oregano
1 teaspoon each of
lemon zest and orange zest (3 passes of the microplane)
2 scallions, whites only, chopped very fine
1/4 cup white
vermouth or white wine
1 tablespoon
butter

For the
pesto:
3/4 cup oil-packed
sun-dried tomatoes
1/4 cup extra-virgin
olive oil, plus more for drizzling
1
clove garlic, peeled
1/2 cup sliced blanched almonds
1/2 cup fresh
basil (about 15 leaves), chopped
1/2 cup
parsley, chopped
1/2 cup
celery leaf, chopped

To prepare the
bass:
Preheat the oven to 375.

Pour the
olive oil into a baking dish.

Using a
sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet. (This keeps the fish from curling up and getting tough.) Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top. Lay them in the baking dish skin-side up.

Pour the
vermouth or wine over the fish.

Break up the
butter with your fingers and place little bits across the fish.

Bake the fish, uncovered, until the flesh turns just white and is semi-firm to the touch, about 5 to 8 minutes. When you cut into the fish, the center should be just opaque.

To prepare the
pesto:
Drain the sun-dried tomatoes and put them in the blender with the
olive oil, garlic, almonds, and 1 cup of hot tap water. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.

To
finish:
Remove the
fish from the baking dish to a plate but do not discard the juices in the bottom of the pan.

Add half the
pesto to the juices in the baking dish and mix together over low heat until everything is combined. Add the chopped basil, parsley, and
celery leaf, and mix to combine all the ingredients. If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water.

Spoon a portion of the
pesto onto the bottom of each serving plate and place a fish fillet on top. Drizzle more extra-virgin
olive oil over the top. Serve immediately.



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