GATHER JOURNAL

Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Sea Bass with Spring Panzanella

Mains from Issue 7 – Summer 2015 – Spectrum

A verdant panzanella, the age-old Tuscan salad made with crusty or day-old bread, is a lush accompaniment to crisp, seared fish.

serves 4



  • ¼ cup capers, roughly chopped
  • ¼ cup white balsamic vinegar
  • 2 anchovies, minced
  • 1 clove garlic, minced
  • 2 Tbsp lemon juice
  • ⅔ cup extra virgin olive oil
  • ½ lb haricot vert or green beans
  • 5 cups torn, crusty bread
  • 2 Tbsp canola oil
  • 4 (6-oz) pieces skin-on Chilean sea bass fillet or other mild white fish
  • 3 ripe, green tomatoes, cut into wedges
  • 6 cups lightly packed spring lettuces
  • 1 cup parsley leaves
  • 1 cup basil leaves, torn if large
  • 1 shallot, very thinly sliced

  • 1

    Preheat the oven to 350°F. In a small bowl, mix capers, anchovies, garlic, vinegar, and lemon juice. Slowly whisk in olive oil. Season with a little pepper.
  • 2

    Cook green beans in boiling salted water just until crisp but tender, about 3 minutes. Drain and chill.
  • 3

    Toast bread, in single layer on a baking sheet, until dry and lightly golden, about 12 minutes. Cool completely, then transfer to a bowl.
  • 4

    Heat canola oil in a large, heavy skillet over medium-high heat. Season fish with salt and pepper. When oil is very hot (but not smoking) add fish, skin-side down, and cook until skin is crisp and golden, about 4 minutes. Turn over and cook until fish is cooked through, about 3-4 minutes longer, depending on the thickness of fish.
  • 5

    Add about ½ of the dressing to the bread and toss to coat. Add beans, tomatoes, lettuces, herbs, and shallot and drizzle with enough dressing to lightly coat. Serve bread salad alongside fish.