Bass Agrigento
Named for the coastal Sicilian city, Bass Agrigento braises tender whitefish in a sauce made with Carbone’s signature Marinara.
Ingredients
- 3 Ounce Pieces Black or striped bass filets, skin removed
- 1 Bunch Basil
- 3 Sprigs Mint
- 2 tablespoons Chives, Minced
- 1 ea Blood Orange, Segmented
- 1 Drizzle Extra Virgin Olive Oil
- 1 1/2 tablespoon Fennel Seed (Fish Seasoning)
- 1 1/2 teaspoon Coriander (Fish Seasoning)
- 1 1/2 teaspoon Tomato Powder (Fish Seasoning)
- 1 1/2 teaspoon Sweet Paprika Ground to Powder (Fish Seasoning)
- 4 1/4 cup Red Bell Pepper, Ribs Removed, ¼” Julienne
- 1/2 Cup Extra Virgin Olive Oil (Braise)
- 1/3 Cup Tomato Paste (Braise)
- 3 tablespoons Garlic, Sliced Thin (Braise)
- 2 1/2 tablespoon Fresh Red Chili, Sliced and Deseeded (Braise)
- 2 tablespoons Parsley, Chopped (Braise)
- 2 tablespoons Red Wine Vinegar (Braise)
- 1/2 Tablespoon Salt (Braise)
- 1 1/2 cup Marinara
- 2/3 Cup Water (Braise)
- 2 1/2 tablespoon Lemon Juice (Braise)
Instructions
In 75g of olive oil, sweat the garlic first, until translucent. Then add the peppers, chili and salt and stew until tender but not overly cooked. The pepper skins should not detach from the flesh.
Add the tomato paste and toast lightly.
Transfer into a bowl over ice and fold in the parsley, followed by the red wine vinegar tomato sauce, water, juices, and remaining olive oil.
Transfer to a casserole large enough to hold the fish in a single layer and warm the braise over medium heat until it comes to a low simmer.
Season the fish with salt and the seasoning blend. Nestle into the braise along with the orange segments and place into a 350F oven and bake until the fish is cooked through. Garnish with the herbs and finish with Extra Virgin olive oil.
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