Bite with Belkys: Sea Bass Barrigoule from Aigo

The Chef: Jean-Jacques Carquillat

The Restaurant: Aigo

The Dish: Sea Bass Barrigoule

• 14 oz filet of Chilean Sea Bass
• 4 Tbsp of chopped herbs (parsley, cilantro, thyme)
• 2 Tbsp olive oil
• 1/2 bulb fennel Julienne (cut to match sticks)
• 4 oz diced plum tomato
• 1 Tbsp chopped garlic
• 1 tsp chopped cilantro
• 1/2 cup white wine or fish stock
• 2 Tbsp unsalted butter
• 1 cup of black olives
• 1 cup of bell peppers
• Salt
• Pepper

-Marinade the fish in herbs, olive oil and garlic overnight.
-Once the fish has been marinaded, saute it with the fennel and a little bit of of olive oil for about 3-5 minutes, or until the fish is tender.
-Put the fish in a 450 degree oven for about 20 minutes or until it starts to flake and is tender.
-For the sauce, add tomato, garlic, bell peppers, and black olives in a pan and sautee for 1 minute.
-Deglaze with white wine or fish stock and finish with butter, cilantro, salt and pepper and let it simmer for about 5 minutes or until the sauce thickens.
-When it's ready to be served, place the fish on a plate and add the sauce on top.
-Garnish with cilantro, parsley, sauteed squash, fried leeks, and a sprig of rosemary.

Aigo Restaurant
Clinton Hotel
821 Washington
Miami Beach, FL 33139
305-534-5160