Sea Bass Nicoise with Saffron Tomato Jus

• 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

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.