As Nancy describes it, “This sea bass dish is the sort of food we [chefs] like to prepare when we want to make a good impression with a minimum of effort.”
California white sea bass, the fish
Cut 4 diagonal slices
Heat an ovenproof nonstick saute pan large enough to hold all the fillets in one layer over medium heat. When hot, add the olive oil. Put the fish in the pan skin side up and reduce the heat to medium-low.
To serve, place a scoop of mashed potatoes on each of 6 warm dinner plates. Put a bass fillet on top, skin side up. Spoon the tomato vinaigrette around the plates.
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