Roasted sea bass with tomato coulis
2
Points®
Total Time
44 min
Prep
10 min
Cook
34 min
Serves
4
Difficulty
Moderate
Roasting a whole fish might seem like a daunting task but this recipe breaks it down so well, you will easily master the process. The fragrant basil permeates the flesh easily when captured in the cavity during roasting. Simply seasoned, this dish derives much of its rich smoky flavor from the Marsala in the coulis. Peeling the tomatoes is key to a successful coulis, a French term for thick puree or sauce. You can get a tomato peeler which resembles a tradition vegetable peeler but has jagged edges on the cutting blades. An easy way to determine when it is perfectly cooked is to gently pull on the fin in the center of the fish’s back. When the fin pulls away easily, the fish is done.
Ingredients
Uncooked striped bass
1½ pound(s), whole striped bass, cleaned
Table salt
¼ tsp
Black pepper
¼ tsp, coarsely ground
Fresh basil
12 leaf/leaves, 3 sprigs of basil
Olive oil
1 Tbsp
Onion
1 large, white, chopped
Garlic
3 clove(s), chopped
Fresh basil
⅓ cup(s), chopped, fresh
Red wine
2 fl oz, dry marsala
Tomato
2 medium, peeled, seeded, and roughly chopped
