There is lots to love about sea bass. They are fun to catch; they can be caught on bait and lures; they are great on the dinner table; and they are incredibly abundant throughout our region. Next time you put a few in your cooler, give this time tested recipe a try.
INGREDIENTS:
1 or 2 whole sea bass scaled
and gutted
All-purpose flour
Sprig of rosemary
Tbsp olive oil
3 ounces white wine
Juice of 1/2 lemon
2 ounces water
2 cloves fresh garlic
Chopped fresh parsley
Salt
Pepper
COOKING INSTRUCTIONS:
Dry fish thoroughly. Insert sprig of Rosemary in belly cavity. Salt and pepper belly. Flour thoroughly inside and out. Pan sear in one table spoon of olive oil – three minutes each side. Crush two cloves fresh garlic and brown in pan. Add three ounces white wine, juice from 1/2 lemon and two ounces of water. Add sauce to fish and bake uncovered for 20 minutes at 450 degrees. Place fish on plate. Drizzle sauce over fish and sprinkle fresh parsley over fish. Serve with rice and fresh green beans.
