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Steamed Black Bass with Sicilian-Style Pesto


This delicious steamed bass recipe is from chef Andrew Carmellini.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008


  • 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.

  4. 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.

  5. Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.

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