Food Network: Sea Bass with Potatoes and Tomatoes in Parchment with Angel Hair Pasta and Arugula Salad with Lemon and Olive Oil

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Sea Bass with Potatoes and Tomatoes in Parchment with Angel Hair Pasta and Arugula Salad with Lemon and Olive Oil
Recipe courtesy Bobby Flay

Ingredients
1 sea bass (about 2 pounds) scaled and cleaned with head and tail on
Kosher salt and freshly ground pepper
6 sprigs fresh thyme
4 fresh bay leaves
8 sprigs parsley
1 large potato, peeled, thinly sliced
1/2 red onion, sliced paper thin
8 cherry tomatoes, sliced in half
3 tablespoons olive oil
1/2 cup dry white wine, plus 1 cup wine, for sauce
2 shallots, diced
2 cloves garlic, minced
2 cups clam broth
3/4 pound angel hair pasta, cooked al dente
Extra virgin olive oil

Directions
Preheat the oven to 450 degrees F.

Place the fish on one half of a sheet of parchment paper large enough to wrap the entire fish.
Season the fish inside and out with salt and pepper. Tuck the herbs inside of the fish. Spread the
potatoes, onion and tomatoes over and around the fish. Drizzle with the 3 tablespoons olive oil and
the 1/2 cup wine and season again with salt and pepper. Fold the other half of the paper over the
fish, double fold the edges and crimp. Place the package on a baking sheet and place in the center
of the oven and bake for 25 minutes.

In a saute pan, sweat shallots and garlic. Add the remaining 1 cup of wine and clam broth. Reduce by
half. Toss pasta with reduction. Remove the package from the oven and cut it open with scissors. Let
sit a few minutes.

Divide the pasta among 4 plates, then fillet the fish and divide it among the plates. Arrange
several spoonfuls of the vegetables around the fish and ladle some of the juices over the fish and
pasta. Drizzle with some of the cooking juices and extra virgin olive oil.

Ingredients
Arugula Salad:
1/2 pound arugula leaves, washed and dried
1 lemon
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 ounces thinly shaved Parmigiano-Reggiano

Directions
Place arugula on a large platter. Squeeze lemon juice over and drizzle
with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top.