Herbed Sea Bass with Saffron Tomato Jus
Servings
4 Servings
Ingredients
- 1 bulb fennel
- 12 cloves garlic
- 1 pound fingerling potatoes
- 4 8- ounce each sea bass fillets
- extra virgin olive oil
- 1/3 cup fresh herbs ~ thyme rosemary, Italian parsley
- 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 1/2 cup vegetable broth
- 1 cup brandy
- 1/2 teaspoon orange zest
- small pinch of saffron threads
- 15- ounce can whole tomatoes in juice pureed w/ immersion blender
- 1/2 teaspoon toasted ground fennel seed
- sea salt and freshly ground black pepper
Instructions
- Several ingredients to this dish need to be prepared ahead of time, so plan accordingly.
- 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.
- Toss the whole cloves of garlic in olive oil and place on the baking sheet.
- Toss the fingerling potatoes in olive oil and place on another section of the same baking sheet.
- Bake the fennel, garlic and potatoes in a pre-heated 350 F oven 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.
- While the vegetables are cooking, prepare the sauce: Combine the vegetable broth with the brandy, orange zest and saffron. Add in the tomatoes and fennel seed. Heat over medium-high flame until it reaches a strong boil. Add the remaining ingredients and simmer 15 – 20 minutes. Adjust seasoning with salt and pepper.
- Cut the fennel into medium dice, cut the garlic cloves in half and cut the potatoes into ½” 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.
- Drizzle the sea bass with olive oil, season with salt and pepper. Sprinkle on the fresh herbs. Place the seasoned fish in a large roasting pan. Add in the prepared vegetables and sauce. Bake in the 350 F. oven for 12 – 15 minutes until the fish is cooked through.
Thanks so much for sharing your great comments. We’re delighted that you enjoyed your visit to Abigael’s! Happy holidays!
I LOVE Jeff Nathan’s recipes! I had lunch at Abigael’s for the first time last week. It was amazing…from salads, fish and the very best sushi I’ve ever had! ANd the service was superb…..