Bass fillets are seared and cooked in the oven, moistened in white wine, and flavored with pine nuts, black olives, fresh herbs, and bouillon in this lavishly flavorful sea bass recipe. To make it even more special, a tangy sauce made with lemon, butter, and Worcestershire is served alongside it perfect sample of healthy dinner recipe.
Aromatic herbs are best to use for fish recipes. Depending on what is available in the grocery, your kitchen, or the garden, you can use basil, rosemary, thyme, sage, dill, fennel, tarragon, chervil, parsley, and marjoram. The firm meat of the sea bass lends itself well to these spices and easily absorbs their pleasantly pungent fragrance and flavors while still retaining their delicate and distinctive taste. To preserve the meat’s texture, keep the sea bass on ice or refrigerate it until you are prepared to cook it.
It is best to get bass whole and filet them yourself. Prepackaged bass filets tend to have diminished flavor compared to the whole fish. When cooking bass, you know it is done when the meat flakes apart easily with a fork and the meat is opaque and no longer translucent at the thickest part. The meat should be tender and moist. Overcooked fish will be tough and dried out. When you see fibers in the meat, this means that the bass was overcooked.
Ingredients: 1 1/3 lbs. bass fillet, 3 spoons pure cold-pressed olive oil, 1/2 lemon, 1.8 oz. pine nuts, 3 ½ oz. (about ½ cup) black olives, 1/2 glass dry white wine, salt, flour, 1 oz. butter, 2 or 3 drops of Worcestershire sauce, minced spices (rosemary, sage, marjoram, thyme)
Cut the bass fillet into four pieces. Salt and sprinkle with flour. Heat olive oil in a pan. Place escalopes in the pan and brown each side. Place them in a 356 to 392 degree F. oven for about 6 minutes. Remove the cooking grease, place the escalopes on the stove again, and moisten with white wine. Allow the liquid to evaporate. Add the black olives and pine nuts. Remove escalopes from the pan and place on a dish. End the sauce cooking by adding some minced herbs and bouillon. Press half a lemon. Add butter, 2 or 3 drops of Worchester, and salt. Cook on low heat, stirring with a spoon until the sauce is thick. Serve sauce alongside the dish.
In this recipe, white wine and bouillon is added to the fish while it cooks in the oven to add succulence and savory flavors. The oil in the pine nuts also melts as it is cooked with the fish, giving it flavor and moisture. The luscious taste of black olives is simply perfect with fish and gives the dish a Mediterranean essence. The Worcestershire and lemon sauce give the dish a tangy, zesty and spicy kick. Paired with Cinque Terre di Manarola, bass with pine nuts and black olives is a sumptuous feast.