New York City Chefs Daily Recipe for 05/16/2002 : Baked Sea Bass
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Baked Sea Bass recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 05/16/2002 : Baked Sea Bass
"Baked Sea Bass"
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"As we graze it grows"

1 large sea bass, about 3 lbs.
4 bay leaves
Few sprigs fresh thyme
8 - 10 sprigs fresh parsley
Few sprigs fresh fennel, tarragon or basil
1 tablespoon peppercorns
9 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Flour, for coating
Lemon wedges, to garnish

Gut the fish, leaving the head on.  Wash carefully in cold water. Pat dry with paper towels. Place half of the herbs and peppercorns in the bottom of a shallow platter, and lay the fish on top of them. Arrange the remaining herbs on top of the fish and in its cavity.  Sprinkle with 3 tablespoons of the oil.  Cover lightly with foil, place in the refrigerator for 2 hours.  Preheat the oven to 400 degrees. Remove and discard all the herbs from the fish.  Pat it dry with paper towels.  Spread a little flour in a platter and season it with salt and pepper. Roll the fish in the flour.  Heat the remaining olive oil in a flameproof dish just large enough to hold the fish.  When the oil is hot, add the fish, and brown quickly on both sides.  Transfer the dish to the oven, and bake for 25 - 40 minutes, depending on the size of the fish.  When done the middle backbone (dorsal fin) comes out easily when pulled.  Serve garnished with lemon wedges.
Serves 5 - 6.
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