This delicious steamed bass recipe is from chef Andrew Carmellini.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • 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.

Reviews (15)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
06/16/2008
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.
Rating: Unrated
06/16/2008
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.
Rating: Unrated
03/11/2008
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.
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Rating: Unrated
03/04/2008
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.
Rating: Unrated
02/22/2008
Double click on "Secilian-Style Pesto" to get the full pesto recipe and directions.
Rating: Unrated
02/22/2008
This is not the correct recipe for the Sicilian style pesto. It was simply sundried tomatoes, almonds and warm water, pureed.
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Rating: Unrated
02/22/2008
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
Rating: Unrated
02/22/2008
The measurements listed in the pesto recipe are correct: 3/4 cup sun-dried tomatoes and 1/2 cup blanched almonds.
Rating: Unrated
02/22/2008
click on the highlighted 'Scilian-Style Pesto' line for link to recipe which inlcudles the sundried tomatoes and almonds
Rating: Unrated
02/22/2008
Please correct the pesto recipe. Thanks!
Rating: Unrated
02/22/2008
1/2 cup sundried tomato and 1/4 cup almonds
Rating: Unrated
02/22/2008
It also needs the sundried tomatos and the sliced almonds
Rating: Unrated
02/22/2008
you forgot to add in the sundried tomatoes and the nuts for the pesto recipe. Can you give me the amount needed for both?
Rating: Unrated
02/22/2008
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?
Rating: Unrated
02/22/2008
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?