- Cook Time
- Prep Time
- 6 ServingsServings
- 2 medium fennel bulbs, with frond
- 2 leeks, white part only
- 2 medium Vidalia or Maui sweet onions
- 2 medium heirloom tomatoes, (Brandywine, Green zebra, or other varieties)
- 1 c. California golden raisins
- 8 garlic cloves
- 1 c. kalamata olive
- 1/4 c. chopped fresh basil
- 1 c. extra virgin olive oil, divided
- Course sea or kosher salt
- freshly ground black pepper
- 8 wild striped sea bass fillets (about 6 ounces each)
- 1 lemon
- Salt and pepper, to taste
1 Preheat oven to 400°F. Meanwhile, remove fronds from fennel and cut them into 1-inch pieces; cut fennel bulb into 8 pieces and spread in large deep roasting pan.
2 Discard 1/2 inch from root end of leeks and divide stalks in half lengthwise; then cut crosswise into 1-inch pieces. Add to pan with fennel. Peel and cut each onion into 8 pieces and core and cut tomatoes into 8 pieces each. Add to pan.
3 Measure raisins into a small saucepan; add enough wine to cover and heat just to simmer. Set aside to steep and plump for 2 minutes. Then, add to pan along with garlic, olives, basil and 3/4 cup of the olive oil; season to taste with salt and pepper.
4 Toss to coat well and spread evenly in pan. Roast in preheated oven at 400°F for 20 minutes, stiring occasionally.
5 Brush sea bass with remaining olive oil. Season to taste with salt and pepper.
6 Arrange on top of vegetables and squeeze lemon juice over all. Return to oven and continue roasting for 10 minutes more or until fish is opaque (145°F in center).
7 To serve, carefully remove each fillet to individual serving plates. Add a portion of roasted vegetables and raisins. Drizzle with pan juices.
Source: Chef John Geschrei and California Raisin Marketing Board