Baked White Seabass With Black Olive Sauce
Courtesy of Tom Gatch
Those big croakers are now cruising around our coastal islands and local kelp beds. Here is a delicious Mediterranean-style recipe to further enhance the delicately flavored fillets that make it into the kitchen after a successful trip on the water catching the prized California white seabass.
Ingredients:
4 cloves garlic, minced
1 cup pitted black olives, chopped
1 tsp. crumbled dried oregano
1 tsp. crumbled dried basil
2 tbs. minced parsley
1 tsp. salt
1 tsp. freshly ground pepper
1/4 cup olive oil
2 lbs. white seabass fillets (4 to 6 oz. each)
1/2 cup dry white wine
Vegetable stock
Method:
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13x9-in. glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange seabass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done. To serve, arrange fillets and olive mixture on heated serving plates.
Makes 4 servings.
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