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Sea Bass Nicoise with Saffron Tomato Jus

 

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Sea Bass Nicoise with Saffron Tomato Jus
 

 

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Recipe

Sea Bass Nicoise with Saffron Tomato Jus

A Mediterranean flavored dish that hits all the right notes in flavor and presentation. This sea bass is both light on the palate and satisfying

Times

  • Prep Time : 20 min
  • Ready Time : 20 min

Servings

4

Ingredients

  • 1 bulb fennel
  • 12 cloves garlic
  • 1 pound fingerling potatoes
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup capers
  • 1/2 cup roasted red peppers, cut to small dice
  • 1/3 cup fresh herbs—thyme, rosemary, Italian parsley
  • 4 sea bass fillets, 8-ounces each

Sauce

  • 1 1/2 cups vegetable broth
  • 1/4 cup brandy
  • 1/2 teaspoon orange zest
  • Small pinch of saffron threads
  • 1 15-ounce can whole tomatoes in juice, pureed with immersion blender
  • 1/2 teaspoon toasted ground fennel seed
  • 1/2 teaspoon toasted ground fennel seed
  • Sea salt and freshly ground black pepper

Directions

TIP: Several ingredients in this dish need to be prepared ahead of time, so plan accordingly.
1 Remove the large fronds from the fennel bulb and discard. Cut the bulb in half, directly through the core.  Lightly coat in olive oil and place on a greased baking sheet, with the cut side down.
2 Toss the whole cloves of garlic in olive oil and place on the baking sheet.
3 Toss the fingerling potatoes in olive oil and place on another section of the same baking sheet.
4 Bake the fennel, garlic and potatoes in a preheated oven at 350° F. Bake for approximately 45 – 60 minutes, until the fennel and garlic are fork tender and lightly caramelized, and the potatoes are fork tender. Remove from the oven and allow to cool.

Prepare Sauce:

1 Combine the vegetable broth with the brandy, orange zest and saffron. Add in the tomatoes and fennel seed. Heat over medium-high flame until the mixture reaches a strong boil. Add the remaining ingredients and simmer for 15 – 20 minutes. Adjust seasoning with salt and
pepper.
2 As the sauce is cooking begin preparing the vegetables. Cut the fennel into medium dice, cut the garlic cloves in half and cut the potatoes into ½-inch rounds. Combine all the prepared ingredients in a large bowl with the olives, capers and roasted red peppers. Toss with a little bit of
olive oil.
3 Drizzle the sea bass with olive oil, season with salt and pepper. Sprinkle the fresh herbs on the fish and place it in a large roasting pan. Add in the prepared vegetables and sauce. Bake in the oven at 350° F for 12 – 15 minutes, until the fish is cooked through.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Late Winter 2012) – Subscribe Now.

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About Alison and Jeff Nathan

avatar

Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

 

comments

 

2 Responses to Sea Bass Nicoise with Saffron Tomato Jus

  1. avatar says: jdhodgkin

    I have served this twice, the first time with SeaBass and the second with Halibut. With the Halibut, I cut back on the tomatoes, and placed the fish on top of the individual serving crock basted with olive oil and salt. Great contrast,the delicate fish flavor and the hearty stew.

    • avatar says: Alison

      So glad you enjoyed making this dish! It’s one of the top sellers at Abigael’s and one of our favorites at home, too. Those individual crocks means that everyone can dip their spoons in, with no fear of double dipping!

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