Striped Sea Bass and Preserved Lemon Dressing

By SallySmo

Ingredients

• Fish
• Sea Bass Filet
• Olive Oil (or vegetable oil)
• 2 Tbsp Butter
• Salt/Pepper
• 3 whole garlic pods
• Rosemary
• Thyme
• Dressing
• 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
• 1 pint of mayonnaise
• 1/2 cup rice wine vinegar

Preparation

Step 1

Fish
Preheat oven to 450

Salt/Pepper skin side of the filet.

In an oven-proof skillet, heat the oil. Before it starts to smoke, place the fish, skin side down, in the skillet. Cook until the fish is no longer stuck to the pan. Place in oven and cook about 7-8 minutes per inch thickness of the fish.

Remove and add butter, garlic and herbs. When butter melts, baste over the top to finish cooking the fish.

Serve skin side up over the dressing.

Dressing
Place the ingredients in a blender and blitz until the sauce is smooth and creamy.

Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.

-Joe Isidori (guest on Barefoot Contessa)