Sea Bass alla Vernaccia with Roasted Fingerling Potatoes and Braised Red Kale

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Roasted Fingerling Potatoes:

1 1/2 pounds fingerling potatoes, scrubbed well

2 cloves garlic, unpeeled

3 tablespoons extra-virgin olive oil 

2 teaspoons chopped fresh thyme 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Braised Red Kale:

3 tablespoons extra-virgin olive oil

3 cloves garlic, very roughly chopped 

Small pinch of red pepper flakes 

2 bunches red kale, thick stems removed and leaves chopped 

2 bunches red kale, thick stems removed and leaves chopped

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Juice of half a lemon 

1/3 cup water or vegetable broth 

Sea Bass:

Four 6-ounce sea bass fillets, skin removed

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup all-purpose flour, for dusting 

3 tablespoons extra-virgin olive oil 

1/2 cup Vernaccia wine (dry white Italian wine) 

1/4 cup black olives, pitted and halved 

Directions

  1. For the roasted fingerling potatoes: Preheat the oven to 375 degrees F.
  2. Slice the larger fingerling potatoes in half. Add the potatoes and garlic to a rimmed baking sheet, drizzle with the olive oil and sprinkle with the thyme and some salt and pepper. Toss well and arrange the potatoes and garlic in a single layer. Roast until the potatoes are tender and slightly crisp on the outside, 25 to 30 minutes.
  3. For the braised red kale: Heat the olive oil a large saute pan over medium-high heat. Once hot, toss in the garlic and cook until it starts to turn golden around the edges. Add the red pepper flakes and saute for just 1 minute. Add the kale, season with salt and pepper, and toss and cook until it's nice and wilted down, 3 to 4 minutes. Squeeze in the lemon juice and add the water to the pan. Cook the kale, stirring occasionally, until all the liquid cooks out of the pan, about 5 minutes. The kale will be nice and soft.
  4. For the sea bass: Pat the fish dry. Season the fish lightly on both sides with salt and pepper.
  5. Add the flour to a plate. Dredge the fish lightly through the flour on both sides.
  6. Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the fish and sear on one side for 4 minutes. Flip the fish and sear for 4 minutes. Add the wine and olives and cook, covered, until the fish is cooked through, about 6 minutes. The wine will finish steaming the fish and create a delicate sauce.
  7. Plate the fish with the fingerling potatoes and kale. Drizzle the sauce over the fish and serve immediately.