Greek Sea Bass Baked with Santorini Assyrtico Wine, Capers Leaves, and Herbs
Looking for a dish that will take you to the Greek islands in summer, even if vicariously? This is it! Assyrtico is the bone-dry, full-bodied ancient white wine of Santorini, minerally thanks to the island's volcanic soil. Santorini capers and caper leaves add to that Greek-island lure. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 6 sea bass or sea bream fillets skin on
- 1 cup assyrtico wine
- 2 teaspoons greek or dijon mustard
- 1 fennel bulb sliced
- 1 red onion halved and chopped
- 2 garlic cloves minced
- 3 cups cherry or teardrop tomatoes whole
- 2 tablespoons capers
- 2 tablespoons caper leaves
- 1/2 cup extra virgin greek olive oil
- Grated zest of 1 lemon
- ½ cup chopped parsley
- 4 - 5 whole thyme sprigs
- Salt pepper to taste
- 3 tablespoons snipped chives
- Preheat oven to 400F / 200C. maybe less. 375/180
- Score skin side of sea bass or bream fillets. Whisk together ½ c wine, mustard and 1 garlic clove in a medium bowl. gently toss fillets in marinade. Refrigerate for a half hour.
- Place fennel, onion, remaining garlic clove, cherry tomatoes, capers, caper leaves, olive oil, remaining wine in ovenproof glass or ceramic baking dish. Roast for 20 to 30 minutes, until thick and bubbling. careful not to burn. Stir up occasionally.
- Place the fish fillets over the vegetables. Sprinkle with lemon zest, thym sprigs, salt, pepper. Bake (covered or uncovered???), for 10 to 12 minutes, until the fillets are fork tender. Remove, sprinkle with chives and parsley and serve.
- This is great served over the fava or the roasted eggplant dish.