Sea Bass With Parsley Puree Recipe - Cooking Index
Sea Bass With Parsley Puree Recipe - Cooking Index
"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant -- Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible."
Type: Fish| 1 | Italian parsley - large stems trimmed | |
| = (abt 2 cups packed) | ||
| 4 tablespoons | 60ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Chopped fresh marjoram |
| 1/2 teaspoon | 2.5ml | Minced lemon peel |
| 1 | Ground nutmeg | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Sea bass fillets, abt 1"-thk - (6 oz ea) | |
| 1 teaspoon | 5ml | Sugar |
| Additional ground nutmeg | ||
| 2 teaspoons | 10ml | Fresh lemon juice |
| Additional minced lemon peel - (optional) |
Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water. Drain well. Coarsely chop parsley.
Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth. Season with salt and pepper. (Parsley puree can be prepared 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Cover to keep warm.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle sea bass with salt and pepper. Add to skillet and saute until golden on bottom, about 5 minutes. Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet. Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.
Transfer 1 sea bass fillet to each of 4 plates. Drizzle 1 teaspoon pan drippings over each. Spoon warm parsley puree around each fillet. Drizzle 1/2 teaspoon lemon juice around each fillet. Garnish with additional lemon peel, if desired.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2001
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