Ingredients
Shaved Garlic in Oil
- Canola Oil 2 cups
- Garlic 20 cloves, thinly sliced
Sea Bass
- Canola Oil 1/4 cup
- Salt and Pepper
- Shaved Garlic in Oil 1 Tbs
- Shallots thinly sliced, 1/4 cup
- Whole Red and Yellow Cherry Tomatoes 2 cups
- Jarred Crushed Calabrian Chilis 1 Tbs
- Oregano Leaves 1/4 cup
- Parsley finely chopped, 3 Tbs
- Chives finely chopped, 2 Tbs
- White Wine 6 Tbs
- Butter 1/4 cup (1/2 stick)
- Vegetable or Chicken Stock 6 Tbs
- Fish Sauce 2 Tbs
- Juice of 2 Lemons
- Sea Bass Fillets or any White Fish Fillets 3 x 6-oz
Cook It
- Combine the oil and garlic in a bowl or jar and let infuse for at least 1 day. Refrigerate for up to 7 days.
- Drizzle sea bass fillets with oil, then sprinkle with salt and pepper. Set aside.
- Heat the shaved garlic in oil in a sauté pan over medium heat. Add shallots and sauté for 5 minutes, until translucent. Add tomatoes, chilis, all but 1 teaspoon each of the herbs, and a pinch of salt and cook for another 5 minutes. Deglaze the pan with wine. Add butter, stock, fish sauce, and lemon juice. Remove sauce from heat.
- In a separate pan, pan-sear seasoned sea bass fillets over high heat for 3 to 4 minutes on each side.
- Place a fillet in the center of each plate. Spoon sauce on top, then sprinkle with remaining herbs. Season to taste.
