I made this recipe based upon an idea I procured from my “Epicurious” app on the iPhone.

I seared a large piece of sea bass with little pieces of bacon on top. They covered the entire surface of the fish on one side, but shrunk after cooking. I put the bacon-side down first.

After cooking both sides in EVOO and the bacon fat, I finished it in the oven for a few minutes. I then served the fish on top of a bed of tomato salad.

The tomato salad was made earlier in the day, with oven-roasted roma tomatoes and a fresh yellow tomato. These were combined with preserved garlic, a small handful of chopped olives, and fresh basil, salt, and pepper with extra EVOO. The roasted tomatoes had been mixed with EVOO, anchovy paste, and dried oregano.

As a side, sauteed blanched baby squash in the resulting bacon fat from the fish with asparagus, with a splash of aged balsamic.

Delicious!

This entry was posted on Monday, July 20th, 2009 at 9:27 pm and is filed under In the Kitchen, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.