Sautéed Striped Bass Fillets with Vegetable “Marmalade”

Name: Sautéed Striped Bass Fillets with Vegetable “Marmalade” (Sauté de Fillets de Bar à la Marmelade de Legumes)
Cuisine: France
Ingredients: 1½ to 2 pounds [675 g to 900 g] scaled skin-on fillet from a striped bass, red snapper, sea bass, or similar fish, or 2 or 4 smaller fillets (15 to 2 pounds [675 g to 900 g] total); 1½ to 2 pounds [675 g to 900 g] scaled skin-on fillet from a striped bass, red snapper, sea bass, or similar fish, or 2 or 4 smaller fillets (15 to 2 pounds [675 g to 900 g] total); 1½ to 2 pounds [675 g to 900 g] scaled skin-on fillet from a striped bass, red snapper, sea bass, or similar fish, or 2 or 4 smaller fillets (15 to 2 pounds [675 g to 900 g] total); 1½ to 2 pounds [675 g to 900 g] scaled skin-on fillet from a striped bass, red snapper, sea bass, or similar fish, or 2 or 4 smaller fillets (15 to 2 pounds [675 g to 900 g] total); salt; pepper; 1 ripe medium-size tomato, peeled; ¼ cup [35 g] black olives (not canned), such as Gaeta, Kalamata, Nyons, or niçoise, pitted; ¼ cup [35 g] black olives (not canned), such as Gaeta, Kalamata, Nyons, or niçoise, pitted; ¼ cup [35 g] black olives (not canned), such as Gaeta, Kalamata, Nyons, or niçoise, pitted; ¼ cup [35 g] black olives (not canned), such as Gaeta, Kalamata, Nyons, or niçoise, pitted; ¼ cup [35 g] black olives (not canned), such as Gaeta, Kalamata, Nyons, or niçoise, pitted; 1 tablespoon capers, preferably small nonpareil, rinsed and chopped fine; 1 small pinch saffron threads, soaked for 30 minutes in 1 teaspoon of water; 1 small pinch saffron threads, soaked for 30 minutes in 1 teaspoon of water; 1 yellow or red bell pepper (or poblano chile, to give the marmalade a little bite); 1 yellow or red bell pepper (or poblano chile, to give the marmalade a little bite); 1 yellow or red bell pepper (or poblano chile, to give the marmalade a little bite); 1 yellow or red bell pepper (or poblano chile, to give the marmalade a little bite); 1 lemon; 1 small shallot, minced fine; 10 fresh basil leaves, tossed with 1 teaspoon of olive oil to prevent blackening; 10 fresh basil leaves, tossed with 1 teaspoon of olive oil to prevent blackening; ⅓ cup [40 g] all-purpose flour; 2 tablespoons “pure” olive oil or flavorless vegetable oil (for sautéing); 2 tablespoons “pure” olive oil or flavorless vegetable oil (for sautéing); 2 tablespoons extra-virgin olive oil (for the sauce)

Sauté de Fillets de Bar à la Marmelade de Legumes

Preparation info

Makes
4
main-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

I ran across a dish similar to this in a cookbook by Joël Robuchon, the now-retired chef of the restaurant Jamin in Paris. I once had lunch at Jamin, at the time considered by many to be the best restaurant in France, and was amazed not only by the perfection of the dishes but by the fact that the dishes were clearly derivatives of classic recipes. This is not to diminish Robuchon’s cooking, for the execution

Ingredients

Europe
France
Paris
Fish course
Lunch
Pescatarian
Lent

Ingredients

Method