Roasted Black Sea Bass
You can substitute snapper or grouper for the sea bass.
INGREDIENTS | SERVES 4
- 2 whole black sea bass, about 4 pounds each
- ¾ cups kalamata olive purée, divided
- 1 tablespoon paprika
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme, crushed
- Freshly ground black pepper to taste
- ½ cup plus 2 tablespoons capers
- 2 Meyer lemons, sliced
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons dry white wine
- 2 fennel bulbs
- 2 eggplants, cut in ½" slices
- 1 tablespoon chives, chopped
- 1 tablespoon fresh parsley leaves, chopped
- 2 tablespoons fennel tops, chopped
Heat oven to 450°F.
Cut 4 or 5 slits in the skin of the sea bass. Place in a 9" × 13" ovenproof baking pan. Spread ½ cup of the olive purée over the surface of the bass and into the slits of the fish.
Mix together the paprika, onion powder, cayenne, oregano, and thyme; sprinkle it and the pepper to taste over the fish.
Sprinkle ½ cup of the capers over the fish, arrange the lemon slices over the top, and drizzle with 3 tablespoons of the olive oil. Splash with white wine.
Season the fennel and eggplant with salt, pepper, and the remaining 3 tablespoons olive oil. Arrange around the fish. Roast for 45 minutes.
Remove the fish from the oven and place on a serving tray. Add the remaining olive purée to the baking pan and mix it with the remaining 2 tablespoons capers and the chives, parsley, and fennel tops. Pour over the fish, fennel, and eggplant. Serve immediately.