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Steamed Black Bass with Sicilian-Style Pesto

This delicious steamed bass recipe is from chef Andrew Carmellini.

  • servings: 4

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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. Step 1

    Preheat oven to 350 degrees.

  2. Step 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. Step 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. Step 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. Step 5

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

Source
The Martha Stewart Show, February Winter 2008

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Reviews (15)

  • 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.

  • 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.

  • 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.

  • 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.

  • 22 Feb, 2008

    Double click on "Secilian-Style Pesto" to get the full pesto recipe and directions.

  • 22 Feb, 2008

    This is not the correct recipe for the Sicilian style pesto. It was simply sundried tomatoes, almonds and warm water, pureed.

  • 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

  • 22 Feb, 2008

    The measurements listed in the pesto recipe are correct: 3/4 cup sun-dried tomatoes and 1/2 cup blanched almonds.

  • 22 Feb, 2008

    click on the highlighted 'Scilian-Style Pesto' line for link to recipe which inlcudles the sundried tomatoes and almonds

  • 22 Feb, 2008

    Please correct the pesto recipe. Thanks!

  • 22 Feb, 2008

    1/2 cup sundried tomato and 1/4 cup almonds

  • 22 Feb, 2008

    It also needs the sundried tomatos and the sliced almonds

  • 22 Feb, 2008

    you forgot to add in the sundried tomatoes and the nuts for the pesto recipe. Can you give me the amount needed for both?

  • 22 Feb, 2008

    The pesto recipe looks incomplete - does anyone have the entire ingredients? On tv he used sundried tomatoes, and some green herb Martha said she puts in her juice everyday - what was that?

  • 22 Feb, 2008

    The pesto recipe looks incomplete - does anyone have the entire ingredients? On tv he used sundried tomatoes, and some green herb Martha said she puts in her juice everyday - what was that?