This photo may not look like the best sea bass dish you have never had, but let me assure you – it is! Brad – while being a wonderful critic is not usually the first to rave about a dish. However he is still talking about this fish & veggie combo weeks later. That is pretty unbelievable around these parts – so I feel compelled to highlight that fact.

Sea bass has gotten a bad rap because there has been a LOT of over-fishing – especially of the Chilean Sea Bass. Some species of sea bass are endangered and it is important to understand where & how the fish you buy came from before just purchasing. However (at least in the bay area) finding sustainably fished sea bass is as easy as visiting Whole Foods or the Ferry Building (The San Francisco Fish Co. is my favorite). And you do not have to buy the Chilean variety – many others exist and are exquisite!

Something else I would like to note is while I love fish, I shy away from cooking it at times. I dislike sautéing fish exclusively because I have a hard time determining when it is done. I also don’t like the splattery mess. Roasting fish only works well with substantial pieces – and I usually cook for only two people so I don’t need THAT much fish. Poaching is really the perfect solution – but not all fish is quite right for poaching. Sea bass is a fish that will work beautifully being lightly seared then finished by poaching. It takes the “fear” out of cooking fish and produces a perfectly finished fillet.

The picture above shows the sea bass with the Roasted Winter Vegetable dish highlighted the other day. It was a perfect combination and I would encourage you to try it.

Ingredients:

• 1 1/2 to 2 lbs. sea bass fillets (you can use another white fish such as red snapper, catfish, monkfish, etc. if desired)
• flour for dredging
• 6 cloves of garlic, minced
• 1 medium onion, chopped
• 1/2 t. saffron threads
• 1/2 c. dry white wine or white vermouth
• 1 c. vegetable stock (or other stock)

1. Heat 2-3 T. of olive oil over medium-high heat in a large skillet (non-stick works well here). Dredge each fillet of fish in flour and shake to remove excess. When oil is hot add the fish to the skillet. Cook until browned, flipping once, approximately 3-4 minutes per side. Remove the fish from the pan and set aside.
2. Wipe out the pan with a paper towel. Add 2 T. olive oil and return to medium heat. Add the garlic and cook for about 1 minute until fragrant. Add the onion and continue to cook until translucent, about 5 minutes.
3. Add the saffron, wine, stock, and a pinch each of salt & pepper. Place the fish on top of the onion mixture then cover the pan. Cook at a simmer for about 5 minutes until the fish is cooked thru.
4. Serve with roasted vegetables and sauce on the side.