- Filet of Sea Bass
- Bell Pepper – 1 large red and 1 large yellow, or several of both
- 3 shallots
- 3 star anise
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- Olive Oil
- Fresh thyme sprig leaves
- 1 very large, or two small sprigs fresh basil
Directions for the Sauce:
Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and lemon juice. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify.
Directions for the Fish:
Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil.
Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.
Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish.
Recipe adapted from Chef Ramsey Gordon