Roasted Sea Bass with an Orange, Olive, & Almond Gremolata

Here is another simple fish recipe which you can master very quickly. I love to eat this dish with lots of steamed white rice and a healthy salad on the side.

Ingredients:

4 sea bass fillets, about 6 to 8 ounces each

1 large orange

1 teaspoon orange zest

Kosher salt and freshly ground pepper to taste

2 tablespoons butter, softened

1/4 cup chopped parsley

1/4 cup chopped green and/or black olives

3 tablespoons chopped toasted almonds

1 garlic clove, minced

Directions:

Preheat oven to 500F.

Zest the orange. Peel the orange (remove all the white pith) and carefully cut out the segments into 1/2-inch chunks; set aside.

Season fish with salt and pepper and place in a roasting dish.

Mash together the butter and 1/2 teaspoon of the orange zest. Spread the mixture on the fish.

Roast until opaque and just cooked through, about 8-10 minutes.

Meanwhile, toss together the orange chunks, parsley, olives, almonds, garlic, salt and pepper to taste, and 1/2 teaspoon of the remaining zest. Taste and adjust seasonings. Serve on top of fish.

Serves  4.

[Note:  If you can’t find sea bass, substitute any firm white-fleshed fish like halibut or rockfish.]