Mediterranean Sea Bass to Celebrate Summer
Field’s at the Wilderness offers a spectacular, fresh, crispy skinned white fish that lends itself well to bright flavors. For the summer, we have paired it with local sautéed vegetables and light, citrus forward aioli and we want to share this fantastic recipe with you!
Ingredients:
2 Sea Bass Filets (4-5 oz each)
2 T. Olive Oil
2 T. Butter
1 t. Garlic, Minced
2 oz. Yellow Summer Squash, halved and sliced
2 oz. Zucchini Squash, halved and sliced
2 oz. Red Bell Pepper, seeded and julienned
Salt and Pepper, as needed
Lemon Caper Aioli
2 c. Mayonnaise
1 t. Greek Spice Blend
1 t. Champagne Vinegar
1 t. Sugar
1 t. Worcestershire
1 T. Roasted Garlic Base/Puree (Minor’s Brand)
1 Lemon, zested and juiced
¼ c. Capers
For Garnish
Micro Greens
Lemon Wedge
Directions
To make the aioli, combine all ingredients in mixing bowl. Whisk together until well blended. Set aside.
For the veggies – In medium sauce pan over medium heat, add butter to melt. Add in garlic and let cook for 15 seconds to become fragrant. Turn heat up to medium high and add vegetables. Add salt and pepper to taste. Cook for 2-3 minutes, moving frequently, until vegetables are ½ way cooked, with a bite to them, not mushy. Set aside.
For the fish – Add olive oil to medium sized sauce pan and turn heat to medium high. Oil should be hot. Place sea bass filets on paper towel and dab to remove excess water. This will ensure a crispier skin. Score the skin sides of the filets with a sharp knife, cutting through the skin but not the flesh. 2-3 slits per filet, so the skin doesn’t curl. When these steps are complete, add filets, skin side down to the hot oil in the pan. Season the sea bass with salt and pepper. Once the fish is in the pan, do not touch until you see the outer sides of the skin become golden to light brown. When the fish is ready to be flipped, it should come up from the pan fairly easily. Flip filets over and turn pan down to low heat to finish cooking.
How to Serve
Place sautéed vegetables down on plate. Top with crisscrossed filets of sea bass. Top fish with 1-2 tablespoons of aioli. Garnish with microgreens and a lemon wedge. Enjoy!