for Ratatouille here.
wild striped bass fillets
1/2 cup extra-virgin olive oil plus 2 T.
4 garlic cloves
4 thyme sprigs
black pepper and sea salt
the fish a couple of times in the thickened
region. Heat a tablespoon of fat or oil in a
non-stick frying pan. Season both side of the
fish. Saute the fillet skin side down, pressing
the fillet down with a spatula in the beginning
of the sear to prevent the fish from curling
up. Leave the fish to sear skin side down basting
the flesh side ocassionally with the fat or
oil. After about two minutes the flesh side
will begin to turn opaque. Flip the fish and
turn off the heat to let it cook through. A
knife should easily slide through the fish.
Let the fish rest for 1 minute off the heat.
Red Pepper Coulis
4 red bell peppers
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves (no stems)
1/4 cup extra-virgin olive oil
1 medium shallot finely diced
Salt and fresh ground black pepper, to
Method: Roast peppers over open
flame (or under broiler) until skin is blackened.
Place in bowl and cover with plastic wrap for
15 minutes. Peel and roughly chop the peppers.
Place the red peppers in a bowl
of food processor. Add the garlic, diced shallot
olive oil and thyme leaves, puree until combined
and smooth. Use as is or pass through a fine
mesh to get a smoother mixture.
WILD STRIPED BASS WITH RATATOILLE AND
RED PEPPER SAUCE