California white sea bass, the fish
Cut 4 diagonal slices
Preheat the oven to 450°F.
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. Cook for 2 minutes, or until golden brown. Carefully turn the fillets over. Put the pan into the oven and roast for 4 minutes, or until the fish is cooked through (the cuts in the fish will cause it to cook more quickly). Season with salt and pepper to taste.
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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