Citrus Sea Bass

After a busy day at work, we all need a seasonal dish that can be made in minutes and taste like you labored for hours.
This is that dish. Citrus sea bass celebrates Meyer lemons, one of my favorite winter citrus fruits. It is light and fruity and has a perfume that lingers on the palette. I have also seasoned the fish with Citrus Fennel Aromatic savory salts for layers of flavor. You can grill it, bake it or pan saute it in a bit of butter and extra virgin olive oil.
You can keep it light and quick and serve the sea bass over a bed of dressed or sauteed arugula, or make a more hearty meal with a bit more time on your hands and serve it on a creamy pool of aspargus risotto.
Any way you serve it, it will be delicious!

Citrus Sea Bass
2 fillets of sea bass
1 teaspoon Citrus Fennel aromatic savory sea salt*
1Tablespoon Meyer lemon zest
1 Tablespoon fresh fennel fronds, chopped {or use dill}
drizzle of extra virgin olive oil

If baking in the oven, cook at 375 degrees for 8-10 minutes, or until cooked through.

Serves two.
Buon appetito!
copyright 2008 Alisa Barry

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