Yield: 4 people

Ingredients:

Sea Bass
eggs
milk
flour
Panko Breadcrumbs, regular breadcrumbs
may be substituted
salt
ground white pepper
pure olive oil


Tomatoes diced
Shallots minced fine
Garlic minced fine
Fresh Cracked Black Pepper
Crushed Red Chile Pepper
Anchovy Paste
Sherry Vinegar
Extra Virgin Olive Oil
Salt
White Pepper Ground
chives
tarragon
chervil
parsley
basil

Yield: 4 people

Quantity:

2 lbs. cleaned filet
3 ea.
2 oz.
2 cups
2 cups

to taste
to taste
2 cups


2 ea - 8 oz cans
2 ea
6 ea
1 tsp.
1/4 tsp.
1 tsp.
1/4 cup
3/4 cup
to taste
to taste
2 tsp.
2 tsp.
2 tsp.
2 tsp.
2 tsp.

 

Procedure:
First, prepare the Tomato Provençal Sauce. In a sauté pan sweat the shallots, garlic, cracked black pepper and crushed red chile pepper in pure olive oil until the shallots are opaque in appearance. Add the anchovy paste, sherry vinegar, extra virgin olive oil and diced tomatoes. Whisk this mixture well and let simmer for twenty minutes. Season with salt, white pepper and all the herbs. The sauce is finished at this time and can be kept hot until needed.

Second, prepare the sea bass. Cut the sea bass into 4 equal portions weighing approximately 8 ounces each. Season with salt and ground white pepper. Using a standard breading procedure, bread fish by dredging in flour first, then egg wash, and then bread in the panko breadcrumbs. Once completed the fish will hold in the refrigerator for approximately two hours.

Finally, preheat oven to 375∞F. Heat pure olive oil in large sauté pan and shallow fry sea bass until golden brown. Once golden brown remove from oil, place on sheet pan and finish in oven until fully cooked. While the sea bass is in oven make sure sauce is hot and pour over sea bass once finished cooking. Enjoy!
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