Oven-Poached Bass with Kalamata Chutney
Kalamata olives have a very distinctive flavor and add a touch of saltiness to the dish.
1 stalk celery
Fresh-cracked black pepper
1½ pounds bass fillet
½ cup dry white wine
1 cup Fish Stock (see recipe on page 114)
¼ cup kalamata olives
2 cloves garlic
¼ teaspoon fresh-grated lemon zest
Preheat oven to 400°.
Roughly chop the shallot and celery, and place in the bottom of a baking dish; sprinkle with pepper. Place the fish on top and add the wine and stock. Cover and bake for 15 to 20 minutes.
While the fish cooks, prepare the chutney by slicing the olives, mincing the garlic, and mixing together the olives, garlic, and lemon zest.
Remove the fish from the cooking liquid and serve with a spoonful of chutney.
Since it's best not to use a cooking wine — which is high in sodium and won't have the same taste as a better wine — you'll need to use a drinking wine in its place. It is often recommended that you use the same type of wine to cook the food and to drink with the meal.