I got this one from Martha Stewart's Living mag. that I somehow inadvertently received in the mail. Here the sea bass gets an Mediterranean twist!! Editor's note: Any flaky white fish, like hake or cod can be substituted for the sea bass.
(serves 4)
2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
1/2 cup EVOO
Kosher salt and freshly ground pepper
2 cans (15 oz.) cannellini beans, drained and rinsed well*
4 skin-on sea bass fillets (each 4 oz.)
2 T. fresh orange juice
1 T. red wine vinegar
1/2 small red onion, peeled ant thinly sliced, 1/2 cup
1/4 cup pitted, halved Kalamata olives
Lemon crowns*, for garnish
Preheat oven to 450. On a rimmed baking sheet, toss kale with 2 T. oil; season with S&P. Roast, tossing once, until beginning to crisp, 6-8 min. Remove from the oven; add beans and 1 t. oil to sheet and toss to coat. Season fish on both sides with S&P; place on top of kale mixture, and drizzle with oil. Roast until fish is opaque and flaky, 10-12 min. Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 T. oil; season with S&P. Transfer fish to a plate; drizzle half of the vinaigrette over kale and beans. Divide evenly among plates, top with with fish, and serve with remaining vinaigrette spooned over top. Garnish each plate with a lemon crown.
"Angels are sometimes disguised as Neighbors."
Have FUN today!!!!!!
Love,
Machete Milletti
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