Braised Striped Sea Bass

Name: Braised Striped Sea Bass
Cuisine: France
Ingredients: 1 cup dry white wine; ¼ teaspoon finely grated dried orange rind; 1 small bunch fresh basil leaves; 1 teaspoon fennel seeds; 1 pound sun-ripened tomatoes, peeled, seeded, and finely chopped; One 6-pound striped sea bass, dressed, with head left on; 1 medium-size yellow onion, finely chopped; 6 cloves garlic, crushed in their skins; Dash of salt; 2 tablespoons chopped fresh Italian parsley leaves; 3 tablespoons olive oil of your choice plus extra for drizzling; 6 turns of the pepper mill; Juice of 1 lime or lemon, as you prefer; Juice of 1 lime or lemon, as you prefer; 1 cup tomato essence; ¼ teaspoon powdered saffron; 1½ tablespoons finely chopped oil-cured olives; 1 cup coarse fresh bread crumbs

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is one of the presentations of the famous Loup de Mer, the sea bass of French Riviera waters. From a friend’s kitchen in Nice. Dried orange peel or rind is sold in spice jars in supermarkets.

Ingredients

Juice of 1 lime or lemon, as you prefer
2 tablespoons chopped fresh Italian parsley leaves

Europe
France
Nice
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 325°F. Mix together the lime juice, chopped parsley, salt, and pepper with the 3 tablespoons olive oil. Enclose this mixture in the cavity of the fish, making sure that you spread it all along the backbone and very high into the cavity, so only the oil slowly escape