Roasted sea bass with tomato coulis
2
Points®
Total time: 44 min • Prep: 10 min • Cook: 34 min • Serves: 4 • Difficulty: Easy
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
Instructions
1
Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
2
Sprinkle the cavity of the fish with the salt and pepper, then put the basil sprigs into the cavity. Place the fish on the baking sheet and spray top of the fish with nonstick spray. Roast 8 minutes, spray the top again, and roast until the fish is just opaque in the center, 12–14 minutes longer.
3
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften and turn translucent, about 5 minutes. Stir in the garlic and cook until fragrant. Stir in the chopped basil and the Marsala and cook 1 minute longer, then stir in the tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes break down into a thick, chunky sauce, about 20 minutes. Fillet the fish and divide among 4 dinner plates. Serve topped with the coulis.
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