Whole Mediterranean Seabass For Two Recipe

Preheat and prepare fish

Preheat oven to 200°C (400°F). Pat the seabass dry with paper towels. Lightly score the skin on both sides (2–3 diagonal cuts) to help even cooking. Season cavity and both sides with 1 tsp salt and 1/2 tsp pepper and drizzle 1 tbs olive oil over each fish, rubbing into scores.

Make braising sauce

In a medium ovenproof skillet or roasting pan, warm 2 tbs olive oil over medium heat. Add the chopped shallot and sliced garlic and sauté until translucent and fragrant, about 2–3 minutes — do not brown. Pour in the white wine and simmer 1–2 minutes to reduce slightly. Add the crushed tomatoes, lemon juice, lemon zest, chopped parsley and oregano, dried oregano, red pepper flakes (if using), remaining 1 tsp salt and 1/2 tsp pepper. Stir to combine and simmer 3–4 minutes so flavors marry.

Assemble and roast

Nestle the two prepared seabass into the tomato braise, spooning some sauce over the top. Scatter capers if using. Transfer the skillet to the preheated oven and roast for 14–18 minutes, until the flesh is opaque and flakes easily and internal temperature at the thickest part reaches about 55–60°C (130–140°F) depending on preference. Baste once halfway with pan sauce.

Rest and finish

Remove pan from oven and let fish rest in the sauce 3–4 minutes. Taste sauce and adjust seasoning. Spoon some braise over the fish, sprinkle remaining chopped parsley and drizzle 1 tbs extra-virgin olive oil before serving.

Cook polenta

Bring water, milk, and 1/2 tsp salt to a gentle boil in a medium saucepan. Gradually whisk in the polenta and reduce heat to low. Stir frequently for 5–8 minutes (follow package time for instant polenta) until thick and smooth. Stir in butter and grated Parmesan until incorporated. Taste and adjust seasoning with 1/4 tsp black pepper.

Set and cool

Pour cooked polenta into a lightly oiled shallow baking dish about 20 x 15 cm (8 x 6 in) and spread to an even thickness about 1.5–2 cm. Cool to room temperature, then refrigerate at least 30–45 minutes until firm (can be made ahead and chilled several hours).

Cut and pan-fry

When ready to serve, remove polenta slab from dish and cut into two equal rectangular cakes. Heat 2 tbs oil in a nonstick skillet over medium-high heat. Fry polenta cakes 3–4 minutes per side until deeply golden and crisp. Transfer to a warm oven (low) or paper towel-lined plate to keep warm.

While the fish roasts and polenta chills, toss the baby caulini with 1 tbs olive oil and 1/2 tsp salt. Blanch in boiling salted water for 1–2 minutes until bright green and just tender, then shock in ice water to stop cooking. Alternatively, sauté in a hot skillet 3–4 minutes until tender-crisp. Warm briefly before serving and finish with a squeeze of lemon wedge.

Place one crispy polenta cake on each plate. Spoon a generous ladle of tomato-wine braise adjacent to the polenta. Gently place a roasted seabass atop or slightly overlapping the sauce. Arrange baby caulini beside the polenta. Finish with a few capers, a sprinkle of chopped parsley, a light drizzle of extra-virgin olive oil and an optional squeeze of lemon. Serve immediately.