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
Share This Recipe

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.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.