Sea BAss- La Spezia Style Sea Bass

By blum099

Chef Maurizio Quaranta roasts sea bass with olives and tomatoes until the fish is crisp. He then spoons toasted warm pine nuts over the fish before serving.

Ingredients

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• 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• 1 pound tomatoes, cut into large chunks
• 3/4 cup pitted and chopped green or black olives
• 1/4 cup torn basil leaves
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• Two 3-pound sea bass, cleaned
• 1/2 cup pine nuts

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted and chopped green or black olives
1/4 cup torn basil leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Two 3-pound sea bass, cleaned
1/2 cup pine nuts