I’m going to need you to sit down. I’ve got another winner of a recipe for ya! THIS DISH friends…I mean…WOW!
Now, I know I say that a lot, but I think you’ve learned by now that I have a high appreciation level for food. That and a short memory, so it seems like every food is a favorite. And this definitely is one of those recipes!
Let’s talk here for a moment about sea bass.
Perhaps you’ve never had this succulent white fish before. And if that is the case, I strongly urge you to change that. Immediately.
Because it is the best fish. Period. Hands down. No competition.
It’s buttery, flakey texture is truly unmatched in the pescatarian world.
So. A lot of my recipes use it, because it’s my favorite, and I’ll treat myself to it every few weeks. Now, truth time: it is more pricey than, say, tilapia or salmon, but as with everything in life, you get what you pay for.
So your next special occasion, this is your personal invitation to try this amazing fish.
OK – now onto the real star of this show….THE SAUCE!
To be honest, I almost didn’t make this sauce with sea bass, because truthfully, sea bass needs no sauce. It is succulent enough on its own, and in fact, it actually should be left to shine on its own.
Buuuuut, I really wante to make my boyfriend shoestring sweet potato fries, and well — that starchy carb called for a sauce.
Too much information, Caralyn. But alas, here we are.
Let’s just jump in….
This sauce is PHENOMENAL. Truly.
It is creamy and rich, garlicy, a little spicy, and with a subtle kiss of tender sweetness that, when paired with sweet potato noodles or fries, is absolutely a knockout!
Plus, it’s gluten free, Specific Carb Diet friendly, paleo and keto!
Here’s What You Need: (Serves 2)
1 lb sea bass
salt and pepper
1 red pepper, diced
1 carrot diced
1 onion diced
5 garlic cloves diced
6 Roma tomatoes, diced
1/4 cup olive oil
2 tsp dried basil
2 tsp oregano
1/2 tsp red pepper
salt and pepper
Large nonstick skillet
Good chefs knife
For the sea bass: preheat oven to 400 degrees. Place the fish on a tinfoil lined baking sheet. Drizzle with olive oil and lemon, and sprinkle with salt and pepper. Place fresh rosemary over top. Bake for 18 minutes, or until the internal temperature reaches 145 degrees.
For the sauce, sauté all the veggies in a large, non stick pan in 1/4 cup of olive oil. Add the tomatoes at the end when all the veggies are tender.
Once all the veggies are fork tender, transfer to the food processor and blend until it is completely smooth. Adjust the seasoning to taste.
Serve with sweet potato noodles (baked at 400 degrees, tossed in olive oil, salt and pepper, for 20 minutes.
To serve: top a pound of sweet potato noodles with the sauce, vegetable of choice (I used asparagus) and the baked fish. Smother with more sauce and enjoy!
Oh my goodness what a treat!!
This sauce is absolutely marvelous! The richness and creaminess is so delectable. In fact, it tastes like there’s dairy in it, it’s so buttery! But that’s just the magic of slow cooked veggies!
And paired with the fish – my my my, they are the perfect pair!
Oh! And the best part is that it makes extra! So it goes wonderfully on eggs, atop roasted veggies, as a sandwich spread or dip, and over meat/chicken!
Definitely give this sauce a shot. I promise you, it won’t be the last time you make it!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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