Steamed Black Bass with Sicilian-Style Pesto
This delicious steamed bass recipe is from chef Andrew Carmellini.
- 2 tablespoons extra-virgin olive oil
- 2 scallions, white parts only, very finely chopped
- 4 boneless black bass fillets (6 to 8 ounces)
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/4 cup dry vermouth or white wine
- 1 tablespoon unsalted butter, cut into small pieces
- Sicilian-Style Pesto
- 1/2 cup fresh basil leaves (about 15), chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup celery leaves, chopped
Preheat oven to 350 degrees.
Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.