What's Cooking? Filet of Black Sea Bass

What's Cooking? Filet of Black Sea Bass

Chef Bertrand Chemel | 2941.com

Ingredients:

• 2 six oz filets of black sea bass
• 1 oz picholine olive julienne
• 3 oz eggplant
• 1 radicchio
• 8 oz heirloom tomatoes (diced)
• 4 slices of heirloom tomatoes
• 1 tbsp white wine
• 1 lemon zest
• 1 oz butter
• 4 leaves of basil
• 1 tsp garlic
• 1 tsp chopped shallots
• Salt /pepper to taste
• 4 tbsp olive oil
• 1 cup balsamic vinegar

Method:

1. Cut the radicchio in half.
2. In a small sauté pan, melt one tablespoon of butter and gently sweat the radicchio.
3. Add the balsamic vinegar and cover with aluminum foil.
4. Place the radicchio in 325 degree oven for about 45 minutes.
5. Strain the liquid and chop the radicchio into small pieces.
6. In a medium sauté pan, warm two tablespoons of olive oil and add the eggplant. Cook until golden brown.
7. Add the garlic, shallots, white wine, radicchio, and diced tomatoes and allow them to cook for about five minutes.
8. Season with salt and pepper to taste, then add one tablespoon of butter, basil chiffonnade, and lemon zest.
9. In a medium sauté pan, warm two tablespoons of olive oil at high heat, then place the fish (skin side down) and gently press for 30 seconds.
10. Place the fish in 350 degree oven for about two minutes.
11. Place two slices of tomato seasoned with sea salt and black pepper on a warm plate; add the braised radicchio on the tomatoes, then the fish.