You ever get home, have no ready-to-eat food [and I mean food…not canned Tuna] and are so hungry that you seriously consider going door to door to all your neighbors, hoping to catch one of them in the middle of dinner so that you can invite yourself to their table? Who CARES what they’re having!?!
So hungry that you can only grunt out responses and someone was going to get yelled to pieces if they wanted actual words.
That was the state my girlfriends & I were in yesterday, as we crowded the entry of my fridge, our eyes darting around wildly. I let out a shaky, greedy laugh when I realized fish was an option and I could have many tasty morsels of it tumbling around in my mouth in about 15 mins.
Faster than delivery! Oh yeah baby..
This meal was created out of sheer primal discipline with the support of 1 Manhattan. The effort would nearly kill me, but it had to be done.
I’ll try and recount it from my normal, satisfied state.
Wet-Roasted Bass and Mixed Vegetables
What I Used
Fresh Bass [3 med]. Vegetable Broth. Lemon Juice. Butter. Herbs [Parsley, Basil – feel free to others]. Zucchini. Assorted Baby Bell Peppers. Olive Oil. Salt. Pepper.
What I Did
I immediately pre-heated my oven to 400deg, then rinsed, pat-dried and made 3 diagonal slices across either side of the fish.
Then I seasoned the inside of the cuts and the fish with an even distribution of Salt & Pepper.
Next, in a large, sauté pan, I melted 1 tbsp of Butter. Since I had 3 fishes, I used 2 pans.
When my butter was hot [couple seconds after it melts], I added the fish and let cook on med heat until the side down, was golden brown. ~ 3 mins
I flipped the fish over and did the same with the other side.
When the other side was nice and brown, I added ¼ cup of Vegetable Broth [you can use Fish Broth too] to each pan and placed them in the oven to finish cooking. About 10 mins.
While the fish was cooking, I sliced the Zucchini and Baby Bell Peppers into ¼” pieces and sautéed them in 1tbsp Olive Oil until tender, only sprinkling in Salt.
The veggies were perfectly cooked in about 7 mins.
I should mention that while the veggies were cooking, I basted the fish with their cooking broth a couple times.
When the fish was done, I removed them from the pan and let them rest a bit [felt like hours] in a large serving platter.
Lastly, I integrated the residual cooking liquids of the fish from 2 pans to 1, and mixed in 1 tbsp of Lemon Juice, ¼ cup of chopped Parsley and ¼ cup of chopped Basil.
I let this cook for a min or so over medium heat to let them flavors integrate.
Then …we feasted.
Good Lord, did we eat!
Share if you care!