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Fresh fish doesn’t need a lot. Just a little TLC. This recipe, adapted from Eric Ripert’s “Seafood Simple,” calls for running the fillets under an oven broiler set on low (400 degrees), which also keeps it from falling apart upon flipping. The fish is seasoned only with salt and pepper, and then dressed with a vinaigrette in which lemon halves are charred before squeezing, giving it a deep, slightly smoky dimension. It’s a great way to dress up any mild fish without masking its natural sweetness. Serves 4. – Susan Puckett
Ingredients
- 1 pound small Yukon Gold potatoes, washed and halved
- Fine sea salt
- 1 teaspoon minced chives, plus more for garnish
- Canola or other neutral oil for the skillet and for brushing
- 2 lemons, halved
- 1 tablespoon red wine vinegar
- ½ cup extra-virgin olive oil, plus more for sauteing
- 1 bunch broccolini, thick stems removed, or broccoli or asparagus
- Big pinch of red pepper flakes
- 4 sea bass fillets
- Freshly ground white pepper (black pepper is also fine)
Instructions
- Place the potatoes in a pot and cover with cold water by an inch. Add a couple of teaspoons of sea salt, bring to a boil, and cook 8 to 12 minutes, or until the potatoes are easily pierced with a knife. Drain, stir in chives, cover and keep warm.
- Meanwhile, heat a skillet over medium-high heat. Brush the skillet with a little neutral oil and place the lemon halves cut side down on the hot skillet. Cook until charred, 4 to 5 minutes.
- Squeeze the lemon juice into a small bowl, then strain out the seeds into another small bowl. Stir in the vinegar and a pinch of sea salt, to taste. Slowly drizzle in the olive oil and whisk until emulsified; set aside.
- Place broccolini in a large skillet, cover with about 2 inches of water, bring to a boil, and cook until bright green, 1 or 2 minutes. Drain. In the same skillet over medium-high heat, add a tablespoon of olive oil, or enough to cover the bottom. Add the blanched broccolini to the pan and cook until crisp-tender and tips of florets are slightly charred, for 2 or 3 minutes. Season with red pepper flakes and salt and set aside.
- Set an oven rack 4 inches under the heat source and preheat the broiler to low. Set the fish fillets on a plate and season on both sides with salt and pepper. Place on a sheet pan (lined with foil for easy clean-up), and brush fillets lightly with neutral oil. Place under the broiler and broil for 5 to 8 minutes, depending on the thickness of the fish. Check for doneness by inserting a metal skewer in the thickest part of the fish for 5 seconds; it should be warm to the touch on your wrist when done.
- Transfer the fish to a platter or individual plates, surround with potatoes and broccolini, and pour enough vinaigrette over all to cover (leftover dressing will keep covered in the refrigerator for at least a week). Serve immediately.
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