4- 8oz portions of Chilean Seabass, pin bones removed and skinned
¼ cup Olive Oil Blend
1 cup White Wine, Pinot Grigio
1 cup chicken stock
2 Tbsp capers in brine, drained
½ cup diced tomatoes, seeded
2 Tbsp. Butter, unsalted
AP Flour for butter
1 tsp chopped fresh herbs (1/2 basil, ½ Italian parsley)
Salt & Pepper to taste
For the fish: Place the portions of seabass on a towel to remove any surface moisture. Season generously with s&p. In a hot sauté pan bring the olive oil to smoke point and add the seabass. Allow to cook without disturbing until a golden crust has formed. Turn the bass over and place in a 450 degree oven for 7-10 minutes depending on thickness until cooked through. Serve with your favorite vegetables, potatoes or polenta. Finish with the picatta sauce listed below.
For the sauce: Bring the white wine to boil in a saucepot and reduce by half. Add the chicken stock and capers and continue boiling for a few minutes. Next roll the butter in flour to make a quick roux, add to sauce and let reduce and thicken until nape. Finish sauce with herbs, s&p and finally tomatoes. Serve over the fish immediately.