Greek Sea Bass Baked with Santorini Assyrtico Wine, Capers Leaves, and Herbs
- 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.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/