Roasted Sea Bass with Chive Oil

Chilean sea bass is hard to come by, so cod or halibut may be substituted for it. Keep the chive oil handy - it can be drizzled over salads, on soups, or blended into mashed potatoes. Another home-run from Amanda Hesser's Cooking for Mr. Latte.


Preheat oven to 400°F. Place the chives in the food processor. Turn it on, adding the olive oil through the feed tube in a steady stream. Season with salt and pepper. Taste, and adjust with more oil, chives, salt or pepper as needed; it should have a crisp, pointed flavor. Strain through a fine sieve into a bowl, pressing the chive pulp with the back of a spoon to get out every last bit of oil.

Place sea bass in a saute pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in oven and roast until fish is just barely cooked in the center. It will continue to cook once it is removed from the oven - about 9 minutes per inch of thickness. Serve it with the chive oil.

Serves 4.


1/4 cup sliced chives (1-inch long pieces)
1/3 cup extra virgin olive oil, plus more for sprinkling on the fish
coarse sea salt
freshly ground black pepper
2 pounds Chilean sea bass (or any other firm white fish - cod or halibut), at room temperature

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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