Roasted Black Sea Bass

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 whole black sea bass, about 4-pounds each
  • 3/4 cups kalamata olive puree, divided
  • 1/2 cup plus 2 tablespoons capers, divided
  • Sea salt and freshly ground black pepper
  • 2 Meyer lemons, sliced
  • 3 tablespoons plus another 3 tablespoons extra-virgin olive oil
  • Essence, recipe follows
  • 4 tablespoons white wine
  • 2 fennel bulbs
  • 2 eggplants, cut in 1/2-inch slices
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons chopped fennel tops
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • Heat oven to 450 degrees F. Heat a grill to medium-high heat.

  • Cut 4 or 5 slits on the skin of the sea bass. Place onto a baking sheet or oven-safe baking dish. Spread 1/2 cup of olive puree over the surface of the bass, making sure to get some into the slits of the fish. Add the 1/2 cup capers, sea salt and pepper, lemons, 3 tablespoons olive oil, and Essence, to taste, over the fish. Splash with white wine and place into the oven. Roast for 45 minutes.

  • Meanwhile, season the fennel and eggplant with salt, pepper and remaining 3 tablespoons olive oil and place onto the grill. Flip once after a few minutes and cook until tender.

  • Remove fish from oven and onto a serving tray. Swirl the remaining olive puree into the pan with 2 tablespoons capers, chives, parsley and fennel tops. Pour over the fish and serve with the fennel and eggplant.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.


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