You can serve sea bass with the skin on, but the cook suggests that you skin it before eating, although the skin is edible. The butter sauce contains chopped fresh fennel, also know as.finocchio. Fennel has a bulbous base and feathery green leaves. Select bulbs that are firm and have no soft or brownish spots. Fennel is sold in Italian groceries or well-stocked supermarkets during fall and winter. If fresh fennel is unavailable, substitute fennel or anise seeds and crush them to release their flavor.
UTENSILS
2 medium-size saucepans with covers
7 x 12-inch flameproof baking dish
Metal steamer
3 small bowls Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife Wooden spoon Metal spatula Juicer (optional) 2 whisks
Assemble these supplies:
- 4 fillets of sea bass, sea trout, or halibut (each about 8 ounces),
- with or without skin
- 1 tablespoon unsalted butter, approximately
- 1/2 cup dry white wine
- Salt
- Freshly ground pepper
Steps in preparation:
- Wash potatoes, but do not peel.
- In medium-size saucepan fitted with steamer, bring 2 inches water to a boil. Place potatoes in steamer, cover, and steam just until potatoes can be easily penetrated with tip of sharp knife, 15 to 20 minutes, depending on size of potatoes.
- Squeeze enough lemon to measure 2 tablespoons juice. Wash parsley and chives or scallions and pat dry. Chop enough parsley to measure 1/3 cup. Trim chives or scallion greens, and finely chop enough to measure 1/4 cup.
- Drain potatoes in colander and return to pan off heat.
- In small bowl, combine parsley, chives, and lemon juice. Add oil, salt and pepper to taste, and whisk until blended. Set aside.
- Slice potatoes and arrange on dinner plates alongside fish. Spoon dressing over warm potatoes.
WHAT TO DRINK
A firm, acidic wine is what this menu calls for, and there are several candidates: a California Sauvignon Blanc, a small-château Graves from Bordeaux, a Pouilly Fume from the Loire, or an Italian Greco di Tufo.
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