Fresh herbs, nuts and garlic make for a wonderful crust on fish fillets. But they have to be painted onto the surface of the fish, or they should fall off. Mayonnaise works wonders as does mustard, and they impart their taste accordingly.
Here I use a fantastic jam of caramelized onion and roasted garlic (from Trader Joe's). The savory element of the caramelization and roasting combines with the sweetness of the jam to complement the very robust flavor of black sea bass. Try other paints you may have like orange marmalade or mint jam!
2-3 cloves garlic (to taste)
1/4 cup shelled pistachios
palmful fresh parsley leaves
3/4 lb fillet of Bass
2 Tbsp Roasted Garlic and Onion Jam (I used Trader Joe’s)
2 Tbsp sliced almonds
Preheat oven to 400F. Cut the Bass into two serving portions.
Load a small food processor with the garlic, pistachios and parsley. Pulse just only as few times as necessary to produce a VERY coarse grind 1/16-inch or so.
Cut Bass into two serving portions, diagonally in half, if the fishmonger cut the ends at an angle.
Place the Bass fillets skin-side down on an oiled casserole. Paint the surface of the filets with the jam evenly.
Distribute the pistachio mix evenly on top of the jam.
Then top the fillets with the sliced almonds.
Bake the fish in the oven for about 15-20 minutes, depending on the thickness of the fish. The dish should appear well cooked, browned and bubbly around the edges.
But caution: it is a common practice to overcook fish. Lean towards the shorter times, if anything.
Remove from oven and serve with your favorite side dish such as
asian noodles. Serves 2.
2-3 cloves garlic (to taste)
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