Steamed Black Bass with Sicilian-Style Pesto

3 Ratings
  • 5 1
  • 4 1
  • 3 1
  • 2 0
  • 1 0

This delicious steamed bass recipe is from chef Andrew Carmellini.

The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, The Martha Stewart Show, Episode 3099

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Read the full recipe after the video.

Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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.

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Reviews (15)

3 Ratings
  • 5 1
  • 4 1
  • 3 1
  • 2 0
  • 1 0
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
02/22/2008
Double click on "Secilian-Style Pesto" to get the full pesto recipe and directions.
Martha Stewart Member
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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Martha Stewart Member
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
Martha Stewart Member
02/22/2008
The measurements listed in the pesto recipe are correct: 3/4 cup sun-dried tomatoes and 1/2 cup blanched almonds.
Martha Stewart Member
02/22/2008
click on the highlighted 'Scilian-Style Pesto' line for link to recipe which inlcudles the sundried tomatoes and almonds
Martha Stewart Member
02/22/2008
Please correct the pesto recipe. Thanks!
Martha Stewart Member
02/22/2008
1/2 cup sundried tomato and 1/4 cup almonds
Martha Stewart Member
02/22/2008
It also needs the sundried tomatos and the sliced almonds
Martha Stewart Member
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?
Martha Stewart Member
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?
Martha Stewart Member
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?
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