
Sea bass with tomato crust and Vernaccia wine

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For this dish, we use Vernaccia wine from San Gimignano, the quite dry, fresh and spicy wine that was favored at the royal court in Toscana during Renaissance times. It is a very simple recipe that relies on perfect fish with crispy skin and flesh that is just cooked through. You can really use any fish you like, other than flatfish like sole, but if you are using sea bass, try to find wild fish, which are bigger and taste better. The sea bass we get are really big, weighing about 5 to 1O pounds each, and they give us fillets about 5/8 inch thick, which we can cut into portions. You are more likely to find smaller fish, but try to find the thickest fillets possible, because they are harder to overcook. With thinner fillets, by the time the skin crisps up the flesh is already in danger of being overdone.
ingredients
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serves: 4
2 tomatoes
3 tablespoons diced green olives
1 tablespoon sun-dried tomatoes
2 tablespoons bread crumbs
4 thick sea bass fillets(each about 7 ounces)
1 lemon (juice)
3 tablespoons extra virgin olive oil
2/3 cup Vernaccia (or other spicy dry white wine)
3 tablespoons fish stock
2 tablespoons chopped parsley
salt and pepper
For the artichoke puree:
2 large globe artichokes
2 tablespoons olive oil
1 white onion (thinly sliced)
2/3 cup white wine
3 tablespoons heavy cream
3 pats of butter
Servings Per Recipe: 4
Amount per Serving
Calories: 855
- Total Fat: 62.8 g
- Saturated Fat: 29.3 g
- Trans Fat: 1.6 g
- Cholesterol: 191.5 mg
- Sodium: 668.4 mg
- Total Carbs: 20 g
- Dietary Fiber: 6.1 g
- Sugars: 5.2 g
- Protein: 41.7 g
preparation

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