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Cooking from the Heart

October 18, 2013

Thank you Chef John Besh!

Just got his new book. I love hearing his stories and I am completely inspired by all of the recipes.  It is absolutely beautiful!

For more on Chef John Besh: www.chefjohnbesh.com

I prepared his Roasted Sea bass Provencal and had to blog about it…so beautiful!

I decided to use 2 fish instead of one and I used branzino…probably one of my fave fish of all time! Make sure your fishmonger removes the fins, scales and stomach, since you are roasting it whole.

Here is all my prep for the dish: 

1 large (3-4-ound) Whole Sea bass, scaled and gutted

salt and freshly ground black pepper

4 cloves of garlic, smashed

1 shallot, Sliced

Generous pinch crushed red pepper flakes

4 sprigs fresh thyme

1 orange, sliced

3 tablespoons olive oil

1 small fennel bulb, chopped

1 pint cherry tomatoes, sliced

2 small red and yellow bell peppers, sliced

1/2 cup pitted olives, black or green (i did both)

1 cup white wine

4 tablespoons butter

2 green onions, chopped

leaves from 2 sprigs fresh basil

1. Preheat the oven to 450 degrees f. Score the fish and season inside and out with salt and pepper. Stuff with the garlic, shallot, red pepper, thyme, and orange slices. Place the fish in the roasting pan with the olive oil and scatter the fennel, tomatoes, peppers and olives all around. Add the white wine.

2. Roast until the fish is white and flaky and the tomatoes are beautifully charred, about 20 minutes.

3. Stir the butter into the pan and toss with the tomatoes. Sprinkle the bass with the green onions and basil and serve from the pan with the tomato and olive pan sauce.

Perfect for a family dinner or date night! YUmmy!

Thanks John!

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