Dot Com Dinner Chef – Battle Sea Bass

I was down at the local fish monger today and found some fresh Sea Bass. Here’s what I did with it…

I made a Baked Sea Bass with Tomatoes, Green Olives, Garlic, Lemon and Rosemary over oven roasted portabellos and asparagus. This recipe was inspired by one by Emeril Lagasse. His original recipe called for trout fillets, but I decided to substitute in some luxurious 6 oz slabs of Sea Bass instead. Since capers aren’t normally something that I keep in stock, I substituted green olives instead, which give a very similar taste and texture. I also roasted the asparagus with salt and pepper and olive oil instead of blanching them. I added portobello mushrooms as well.

I have to say, this was probably one of my tastier dishes. The flavours worked together well and I do love oven roasted mushrooms and asparagus. I did find the Sea Bass a little too moist for this dish due to the fat content. I can see why trout would have been used, but I’m sure any white fish with a flakier consistency could be used. I’d also like to try the capers to see what kind of flavour it could add to this dish. 

I’ve got a couple more slabs of Sea Bass left and I think I might try it crusted with a balsamic reduction, or for a more Asian flavour, I might just steam it with black bean over tofu and bok choy.