Fillet of Sea Bass Wrapped with Grilled Zucchini Shaves, Hot Red Pepper Salad and Bouillabaisse | The Jewish Week | Food & Wine

Fillet of Sea Bass Wrapped with Grilled Zucchini Shaves, Hot Red Pepper Salad and Bouillabaisse

Fillet of Sea Bass Wrapped with Grilled Zucchini Shaves, Hot Red Pepper Salad and Bouillabaisse

Sea bass dish. Photo courtesy of Hilton Worldwide

4 servings

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Ingredients

1 zucchini, shaved or cut thinly lengthwise
4 fillet of sea bass, 120 grams each
2 peppers grilled on an open fire, peeled and sliced lengthwise
20 pitted and sliced Kalamata olives
4 basil leaves, thinly cut
1 clove of garlic, peeled and shaved
Salt and pepper
200 ml olive oil
Lemon juice

Sauce:
1 cup of arak liquor
1 cup of brandy
1 bay leaf
1 stalk of thyme
1 white onion, roughly cut
1 carrot, roughly cut
1 fennel bulb, roughly cut
2 cloves of garlic
½ kg red mullet fish bones
50 grams tomato paste
100 ml plain soy milk (or whipped cream)

Steps

Add salt and pepper to the zucchini shaves, with a bit of olive oil. Grill on a hot grill till you have grill marks each side. Season the fish with salt and pepper, olive oil and a bit of fresh-squeezed lemon juice. Wrap the fish with the zucchini shavings.

Heat an oven to 200 C (400 F) degrees, bake the fish for 7 minutes.

In a hot pan, with some olive oil, toss the garlic shavings; add the red peppers, basil, salt and pepper, and a bit of lemon juice.

For the sauce, heat a pot, add olive oil, add the vegetables and scorch them on fire; add tomato paste and spices and keep cooking. Add the arak and brandy, and cook for 5 minutes.

Add the fish stock and cook on low fire, till liquid is reduced by half. Strain the liquid. Keep cooking on low fire, till reduced to half, and sauce becomes thick. Add the soy milk.

Adjust flavor, remove from fire.

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