How to Make Roasted Sea Bass in Red Wine Sauce

Roasted sea bass in red wine sauce is a dish commonly found in the finer restaurants of northeast Italy. Combining the delicate, rich texture and flavor of sea bass with fresh rosemary, dry red wine and balsamic vinegar, roasted sea bass in red wine sauce is a dish with bold, strong flavor. Roasted sea bass in red wine sauce pairs very well with lightly roasted vegetables such as red potatoes, onions and carrots, and should be served with a glass of powerful red wine with hints of wildflowers and a dry finish.

Things You'll Need

• 5 tbsp. virgin olive oil
• 6 shallots, finely chopped
• 2 cloves garlic, finely chopped
• Fresh bay leaf
• 1 tbsp. chopped fresh marjoram
• Fresh rosemary sprig
• 2 cups dry red wine
• 2 tbsp. balsamic vinegar
• 4 lb. sea bass
• Sea salt
• Freshly ground black pepper
• White onion, sliced into rings
• 2 celery stalks, chopped
• 3 Roma tomatoes, peeled, seeded and diced

Instructions

1. Preheat the oven to 400 degrees F. Heat 2 tbsp. olive oil in a large saucepan over medium heat. Add the finely chopped shallots and cook until soft and translucent, about five to six minutes. Add the garlic, bay leaf, marjoram, rosemary and red wine. Bring it to a boil and cook until the liquid is reduced by half. Remove it from the heat and strain it through a fine sieve into a bowl. Stir in the balsamic vinegar and set it aside until needed.

2. Rinse the fish under running water and pat it dry with disposable kitchen towels. Score the skin with three diagonal cuts on each side of the fish. Rub the fish with 1 tbsp. olive oil and sprinkle with sea salt and freshly ground black pepper to taste.

3. Oil the bottom of a roasting pan with the remaining olive oil and on the stove top over medium heat. Place the onion, celery and tomatoes in the pan and heat it all thoroughly for three to four minutes. Remove the roasting pan from the heat and place the fish on top of the vegetables. Pour the wine sauce over the top.

4. Roast the fish in the oven for about 25 minutes, basting about 15 minutes in. Remove the pan from the oven and place the fish on a work surface.

5. Fillet the fish by cutting along the backbone from the head to the tail. Place the knife in that cut, parallel to the backbone, and move the knife along under the ribs.

6. Transfer the fish fillets to individual serving plates and spoon the vegetables over the top. Drizzle the red wine sauce over the top and serve immediately.

Resources

• Anna Maria Volpi - Italian Recipes
• The Italian Kitchen - Italian Recipes