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Steamed Black Bass with Sicilian-Style Pesto

3

This delicious steamed bass recipe is from chef Andrew Carmellini.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • SassySleuth
    16 JUN, 2008
    I made this w/Mahi Mahi as I didn't have the Sea Bass and I made the pesto as well. Outstanding as was the Crispy chickpeas and spinach. However, there is no way I would cook the fish for only 5 minutes especially Sea Bass. I cooked my Mahi at 350 for 20 minutes. It was moist and flaky. There's nothing worse than slimey Sea Bass.
    Reply
  • SassySleuth
    16 JUN, 2008
    I made this w/Mahi Mahi as I didn't have the Sea Bass and I made the pesto as well. Outstanding as was the Crispy chickpeas and spinach. However, there is no way I would cook the fish for only 5 minutes especially Sea Bass. I cooked my Mahi at 350 for 20 minutes. It was moist and flaky. There's nothing worse than slimey Sea Bass.
    Reply
  • chefjanet
    11 MAR, 2008
    This Sea Bass recipe is outstanding. I made it for a large party of 16 - quite easy to do. Every bite of this and the Spinach with Crispy Chickpeas was consumed. Excellent, straight forward and extremely flavorful.
    Reply
  • talktomomma
    4 MAR, 2008
    I had to use red snapper for this recipe and I wished I had cooked the fish with the skin side down and the seasonings directly on the fish. the skin did not allow the flavirs to penetrate the fish.
    Reply
  • butters22
    22 FEB, 2008
    Double click on "Secilian-Style Pesto" to get the full pesto recipe and directions.
    Reply
  • Minerva2
    22 FEB, 2008
    This is not the correct recipe for the Sicilian style pesto. It was simply sundried tomatoes, almonds and warm water, pureed.
    Reply
  • EBon
    22 FEB, 2008
    I found the sundried tomato pesto by going to the home page of marthastewart.com and at the top of the page entered:Andrew Carmellini sundried pesto in the Advanced Search and it took me to the recipe that was featured on today's show. Buon Apetito.! EBon
    Reply
  • MSLO_rose
    22 FEB, 2008
    The measurements listed in the pesto recipe are correct: 3/4 cup sun-dried tomatoes and 1/2 cup blanched almonds.
    Reply
  • lchambers2005
    22 FEB, 2008
    click on the highlighted 'Scilian-Style Pesto' line for link to recipe which inlcudles the sundried tomatoes and almonds
    Reply
  • Lynnodb
    22 FEB, 2008
    Please correct the pesto recipe. Thanks!
    Reply