Chilean Sea Bass Fiorentina

I received some high quality grade of Chilean sea bass filet courtesy of Certified Steak & Seafood Company and wanted to make an Italian dish out of it. So I decided to go with Giada De Laurentiis slightly modified version of her Sea Bass Fiorentina recipe.  I love this recipe because of the outstanding use of tomato and garlic along with choices of basil (unfortunately I didn’t have fresh basil on hand), parsley which compliments this fish really really well.  It’s worth noting that the sauce made for this meal could also be great for chicken, pork, veal and much more.  There really isn’t too much to this recipe but with a great quality fish like a Chilean Sea Bass, it really doesn’t need much.  In fact, the sauce doesn’t cover the great flavor of the fish but instead enhances it more so in a wonderful way.  Pair this with a glass of white wine and you are good to go!

Ingredients:

2 Chilean Sea Bass filet

1/4 tsp sea salt, (plus more for seasoning fish)

1/2 tsp ground pepper, (plus more for seasoning fish)

2 cups all purpose flour (optional)

3 tbsp extra virgin olive oil (plus 3 tbsp more for later use)

3 garlic cloves chopped

1 14 oz. can dice or crush tomatoes

1/2 cup water

1 tbsp fresh parsley (chopped)

1 tbsp fresh basil leaves (chopped) or 1/2 tbsp dried basil leaves

Directions:

1. Marinate Chilean Sea Bass with desired amount of sea salt and ground pepper. In addition, you may optionally choose to put flour in a bowl, dredge the  fish, tapping off the excess flour to create a light coating and set aside (I personally skipped this step).

2. In a nonstick pan, preheat to medium heat and add olive oil to the pan.

3. Cook the Chilean Sea Bass fish for 3 minutes each side or until it is nice and golden brown. Then transfer fish to a plate and set aside.

4. Clean and wipe the pan with a paper towel. Heat the pan with 3 tbsp of olive oil over medium heat.

5. Add the garlic.

6. Add in the diced or crushed tomatoes.

7. Add the 1/2 cup water.

8. Add in 1/4 tsp sea salt and 1/2 tsp ground black pepper.

9. Add in parsley. Bring sauce to a simmer for 10 minutes while also stirring occasionally.

10. Add and stir fresh basil in with the sauce (I used 1/2 tbsp  dried basil leaves because I didn’t have fresh basil on hand).

11. Add back the Chilean Sea Bass to the sauce.

12. Baste the fish with the sauce all over it and simmer for 2 minutes.

13. Prepare a serving plate, transfer sauce and fish and enjoy immediately!

Chilean Sea Bass Fiorentina

Yield: 2 Servings

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients:

2 Chilean Sea Bass filet

1/4 tsp sea salt, (plus more for seasoning fish)

1/2 tsp ground pepper, (plus more for seasoning fish)

2 cups all purpose flour (optional)

3 tbsp extra virgin olive oil (plus 3 tbsp more for later use)

3 garlic cloves chopped

1 14 oz. can dice or crush tomatoes

1/2 cup water

1 tbsp fresh parsley (chopped)

1 tbsp fresh basil leaves (chopped) or 1/2 tbsp dried basil leaves

Directions:

1. Marinate Chilean Sea Bass with desired amount of sea salt and ground pepper. In addition, you may optionally choose to put flour in a bowl, dredge the fish, tapping off the excess flour to create a light coating and set aside (I personally skipped this step).

2. In a nonstick pan, preheat to medium heat and add olive oil to the pan.

3. Cook the Chilean Sea Bass fish for 3 minutes each side or until it is nice and golden brown. Then transfer fish to a plate and set aside.

4. Clean and wipe the pan with a paper towel. Heat the pan with 3 tbsp of olive oil over medium heat.

5. Add the garlic.

6. Add in the diced or crushed tomatoes.

7. Add the 1/2 cup water.

8. Add in 1/4 tsp sea salt and 1/2 tsp ground black pepper.

9. Add in parsley. Bring sauce to a simmer for 10 minutes while also stirring occasionally.

10. Add and stir fresh basil in with the sauce (I used 1/2 tbsp dried basil leaves because I didn't have fresh basil on hand).

11. Add back the Chilean Sea Bass to the sauce.

12. Baste the fish with the sauce all over it and simmer for 2 minutes.

13. Prepare a serving plate, transfer sauce and fish and enjoy immediately!

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2 Responses to “Chilean Sea Bass Fiorentina”

  1. #
    1
    Judy Leung — December 27, 2012 @ 11:55 pm

    Look very delicious ,I think very yummy

    and I like that

    Reply

  2. #
    2
    Jerry | Simply Good Eating — December 28, 2012 @ 2:00 am

    It is very delicious, yet especially simple to make.

    Reply

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