Recipe by Chef Kate
Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.
- 1 1⁄3 lbs sea bass fillets, with skin
- fresh ground white pepper
- 1⁄3 cup all-purpose flour
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons drained capers
- 4 anchovy fillets
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
Directions See How It's Made
- Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
- Season the fillets generously with salt and pepper and lightly dredge in the flour.
- Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
- While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
- Season with pepper and check for salt.
- To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.