Aromatic Poached Sea Bass
Ingredients
A note about dairy: When served with a dairy-free bread, this recipe is dairy free.
3 tbsp.
Kowalski's Extra Virgin Olive Oil (or more as needed)
4 cloves
garlic, very thinly sliced
¼ tsp.
crushed red pepper flakes
1 small bulb
fennel, trimmed, halved, cored and very thinly sliced crosswise
½
red onion, thinly sliced
½ tsp.
kosher salt, divided, plus more for seasoning the sauce, if desired
14 oz. can
petite diced tomatoes
½ cup
dry vermouth
½ cup
water
1 ½ lbs.
boneless skinless sea bass fillets (or another firm white fish, such as halibut, Arctic char, yellowtail or cod)
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ oz.
fresh basil, torn
- crusty artisan bread or garlic toast, for serving
Directions
- In a large sauté pan, heat oil over medium-high heat until shimmering but not smoking.
- Add garlic and crushed red pepper; cook, stirring frequently, until garlic softens and becomes fragrant (about 2 min.).
- Add fennel, onion and ½ the salt; cook, stirring occasionally, until vegetables begin to soften (about 5 min.).
- Add tomatoes, vermouth and water; bring to a boil.
- Reduce heat to medium-low; simmer for 5 min.
- Season fish with remaining salt and black pepper.
- Add fish to the pan; cook, covered, until fish is flaky and just opaque throughout (about 10 min.).
- Adjust seasoning of sauce to taste; garnish with basil.
- Serve immediately in shallow bowls with crusty bread or toasted garlic bread for dipping.
