Sea Bass is best when steamed
the fish with a sharp knife a few times across
the skin where the fish is thickest. This will
allow the fillet to steam more evenly. Season
both sides of the fish fillet with salt and
the fennel, zucchini and tomatoes. Add the vegetable
nage to a frying pan with a cover and bring
to a boil. Season lightly. Add the fennel first
since it will longer to cook. Cook the fennel
for a few minutes until slightly al dente with
the cover on. Add the zucchini for another minute.
Then lay the fish on top of the vegetables allowing
it to steam in the nage vapors. After a minute
of steaming add the tomatoes and a few basil
leaves. The fish should be steamed within 2-3
minutes. Poke the blade of a knife into the
fillet to check. Garnish with fresh basil
Put the cooked vegetables and
tomatoes in a warm dish. Add some vegetable
nage and then place the fish fillet on top.
Drizzle a tablespoon of extra-virgin
olive oil over the fish and vegetables.
Season with sea salt.
You can steam a whole
small black sea bass easily by laying
it on top of vegetables, e.g., fennel
stems, spring onions, carrots etc. then
add the liquid to just beneath the fish.
After seasoning the inside and out of
the fish, stuff the belly with herbs and
garlic. I prefer to have about 1/4 of
the steaming liquid composed of the the
wine I will drink. A small fish only needs
about 8-10 minutes of steaming if the
pan has a good seal.
the whole fish is garnished with dice zucchini,
fennel, new potatoes, tomatoes and garlic...
a saffron sauce was made using the liquid
from the steamed fish and garnished with
A rose from provence.