Green around the gills, you will not be.Gather Journal Sea Bass with Spring Panzanella
A verdant panzanella, the age-old Tuscan salad made with crusty or day-old bread, is a lush accompaniment to crisp, seared fish.
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.
Cook green beans in boiling salted water just until crisp but tender, about 3 minutes. Drain and chill.
Toast bread, in single layer on a baking sheet, until dry and lightly golden, about 12 minutes. Cool completely, then transfer to a bowl.
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.
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.