Embark on a culinary journey that celebrates fresh, vibrant flavors with this exquisite dish: Sea Bass with Potatoes and Tomatoes in Parchment, served alongside delicate Angel Hair Pasta and a bright Arugula Salad with Lemon and Olive Oil. This recipe offers a delightful combination of textures and tastes, showcasing the natural sweetness of sea bass beautifully complemented by tender vegetables roasted in their own juices within a simple parchment package. The light yet satisfying angel hair pasta, tossed in a savory reduction, provides a perfect base, while the crisp, peppery arugula salad, brightened by a zesty lemon and olive oil dressing and topped with nutty Parmigiano-Reggiano, adds a refreshing counterpoint. This elegant yet approachable meal is perfect for a weeknight dinner or a special occasion, promising a truly memorable dining experience.
Recipe Summary: Timing and Yield
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Total Time: The entire process, from start to finish, is estimated to take approximately 50 minutes.
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Preparation Time: The time required for preparing all the ingredients, including cleaning and seasoning the fish, slicing vegetables, and getting everything ready for cooking, is about 15 minutes.
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Cooking Time: The active cooking time, which includes baking the fish and preparing the sauce and pasta, is around 35 minutes.
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Yield: This recipe is designed to comfortably serve 4 people.
Ingredients
This recipe features a whole roasted sea bass served alongside angel hair pasta and a vibrant arugula salad.
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For the Roasted Sea Bass:
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One whole sea bass, approximately 2 pounds, which has been scaled and cleaned. Ensure the head and tail are left intact for optimal flavor and presentation.
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Kosher salt and freshly ground black pepper, to season the fish generously.
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6 sprigs of fresh thyme, for aromatic flavor.
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4 fresh bay leaves, adding a subtle herbal note.
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8 sprigs of fresh parsley, for freshness and garnish.
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One large potato, peeled and thinly sliced, providing a base for the fish and absorbing flavors.
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Half of a red onion, sliced exceptionally thin, contributing a mild sweetness.
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Eight cherry tomatoes, sliced in half, for bursts of juicy flavor.
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3 tablespoons of olive oil, used to coat the fish and vegetables.
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Half a cup of dry white wine, for roasting, and an additional cup for the sauce.
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Two shallots, finely diced, forming the base of the sauce.
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Two cloves of garlic, minced, adding pungent depth to the sauce.
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Two cups of clam broth, for a savory and briny sauce base.
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Three-quarters of a pound of angel hair pasta, cooked until al dente (firm to the bite).
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Extra virgin olive oil, for finishing the pasta.
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For the Arugula Salad:
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Half a pound of fresh arugula leaves, washed and thoroughly dried.
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One lemon, for juicing to create the dressing.
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3 tablespoons of extra virgin olive oil, the base of the salad dressing.
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Salt and freshly ground pepper, to season the salad to taste.
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Two ounces of thinly shaved Parmigiano-Reggiano cheese, for a salty and nutty garnish.
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Directions
Follow these steps to create this delicious and flavorful meal:
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Prepare the Oven and Fish Package: Begin by preheating your oven to a high temperature of 450 degrees Fahrenheit (approximately 230 degrees Celsius). Take a sheet of parchment paper that is sufficiently large to completely enclose the sea bass. Place the cleaned and seasoned fish onto one half of this parchment paper. Season both the inside and outside of the fish generously with kosher salt and freshly ground black pepper. Carefully tuck the fresh herb sprigs (thyme, bay leaves, and parsley) into the cavity of the fish.
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Arrange Vegetables and Liquids: Distribute the thinly sliced potatoes, red onion, and halved cherry tomatoes over and around the sea bass on the parchment paper. Drizzle the fish and vegetables with 3 tablespoons of olive oil and pour ½ cup of dry white wine over the arrangement. Season the fish and vegetables again with a little more salt and pepper.
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Seal and Bake the Fish: Fold the other half of the parchment paper over the fish and vegetables. Double-fold the edges of the parchment paper and crimp them tightly to create a sealed package. Carefully place this sealed package onto a baking sheet. Position the baking sheet in the center of the preheated oven and bake for approximately 25 minutes.
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Prepare the Sauce: While the fish is baking, begin preparing the sauce. In a sauté pan, gently cook the diced shallots and minced garlic over medium heat until they are softened and translucent (this is called sweating). Add the remaining 1 cup of dry white wine and the clam broth to the pan. Bring the mixture to a simmer and let it reduce by half, concentrating the flavors.
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Finish the Pasta and Fish: Once the sauce has reduced, toss the cooked angel hair pasta with the warm sauce reduction, ensuring the pasta is well coated. Carefully remove the parchment paper package from the oven. Using scissors, carefully cut open the top of the package, being mindful of the hot steam. Allow the fish to rest in the opened package for a few minutes.
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Plate and Serve: Divide the prepared pasta among four individual serving plates. Carefully fillet the roasted sea bass and divide the fish portions among the plates, placing them alongside the pasta. Arrange several spoonfuls of the cooked vegetables from the parchment package around the fish. Ladle some of the flavorful cooking juices from the parchment package over the fish and pasta. Finish by drizzling a little extra virgin olive oil over everything for added richness.
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Prepare and Serve the Arugula Salad: On a large serving platter, arrange the washed and dried arugula leaves. Squeeze fresh lemon juice over the arugula and drizzle with 3 tablespoons of extra virgin olive oil. Season the salad with salt and freshly ground pepper to taste. Gently toss the arugula to coat it evenly with the dressing. Finally, place the thinly shaved slices of Parmigiano-Reggiano cheese on top of the salad. Serve the salad alongside the roasted sea bass and pasta.
In conclusion, the Sea Bass with Potatoes and Tomatoes in Parchment with Angel Hair Pasta and Arugula Salad with Lemon and Olive Oil is a testament to the beauty of simple, fresh ingredients prepared with care. The “en papillote” method of cooking the sea bass not only locks in moisture and flavor but also makes for an effortless cleanup. The harmonious pairing of the flaky fish with the tender vegetables, savory pasta, and bright, peppery salad creates a well-rounded and satisfying dish that is both healthy and delicious. Whether you’re a seasoned cook or just starting out, this recipe is a wonderful way to enjoy the best of seasonal produce and fresh seafood, proving that sophisticated flavors can be achieved with minimal fuss and maximum enjoyment.