Sea bass is a light, flakey fish with a smooth mouth feel that, when fresh, doesn’t taste fishy at all! If you are wine pairing, it’s also a fish that holds up to red varietals:
Coconut Sea Bass
Serves 6
2 tablespoons olive oil
30 small new potatoes, rinsed well
1 teaspoon unsalted sweet butter, melted
1⁄4 teaspoon sea salt
1⁄4 teaspoon black pepper
One 8 ounce can unsweetened coconut milk
1⁄4 teaspoon paprika
5 teaspoons fresh tarragon, chopped
5-6 ounces per person fresh sea bass or
other white fish with a similar texture1 basket cherry tomatoes
Preheat oven to 350°. Toss the potatoes in a little olive oil, and sprinkle with salt and pepper. Place in a baking dish in a single layer, and roast the potatoes until they are tender but not too soft.
Meanwhile, in a small bowl, combine the butter, salt, pepper, four tablespoons coconut milk, paprika and three teaspoons fresh tarragon.
Rinse the fish fillets and pat dry. Dip each fish fillet in the coconut mixture, and place in a glass dish. Pour the rest of the coconut mixture used for dipping over the top, and bake at 350° for 15-20 minutes.
In a saucepan, heat one tablespoon of olive oil. Sauté the tomatoes with a pinch of salt and pepper for two minutes on high. Once the tomatoes begin to soften and juice, add two teaspoons of tarragon, and reduce the heat to low. Simmer until the tomatoes get a bit of the raisin effect, two to three minutes. Add the remaining plain coconut milk. Increase the heat to medium, and allow the mixture to simmer until the amount of liquid is reduced by half.
When all of the components have been prepared and you are ready to serve your guests, divide the potatoes between six shallow serving bowls. Add a piece of fish to each bowl. Pour some of the coconut milk and tomato mixture over the top, serve and enjoy!