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Cookbook

 

Roasted Sea Bass
with a Parsley and Caper Sauce

Serves 4

 

Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad.

 

1-1/3 pounds sea bass fillet with skin intact
Salt and freshly ground white pepper
3/4 cup all-purpose flour
1/2 cup plus 1 tablespoon virgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
4 anchovy fillets
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice

 

Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions. Season the fillets generously with salt and pepper and lightly dredge in the flour.

Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.

While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil. Season with pepper and check for salt.

To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.

 

Gourmet Ireland
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!

 

Gourmet Ireland and Gourmet Ireland 2

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This page created March 2000


 

 
 

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