Bite with Belkys: Pan Roasted Sea Bass

The Chef: Jason Coperine
The Restaurant: Cero inside the Ritz-Carlton in Fort Lauderdale
The Dish: Pan Roasted Sea Bass

Ingredients for black olive tapenade:

1/2 cup of Katamala (black) olives
2 oz. of garlic
3 fillets of salted anchovies
6 Tbs. of extra virgin olive oil

Method of Preparation:

-In an electric mixer, chop black olives with garlic, salted anchovies and extra virgin olive oil.

Ingredients for Sea Bass:

1 artichoke heart cut in 4, cleaned and peeled
2 lemons, sliced
2 fresh thyme leaves
1 Tbs. of olive oil
2 Tbs. of fish stock
1 7 oz. sea bass
salt to taste
pepper to taste
2 Tbs. of olive oil
1 slice of fennel
4 to 5 cherry tomatoes
2 Tbs. of white wine

Method of Preparation:

-Heat up the artichokes in a warm pan, and add lemon and thyme. Chef Jason likes to pour in some olive oil and fish stock.

-Let this cook for 30 to 45 minutes on a low flame.

-Now, season the fish with salt and pepper, and let it sear a few minutes.

-Then, flip over the fish and finish it in a 350 degree oven for about eight minutes.

-In the meantime, simmer some sliced fennel with cherry tomatoes and white wine.

To Plate the Dish:

Place the sea bass in the center of the plate. Then, add the artichokes, cherry tomatoes and fennel. Top it all off with a spoon of the black olive tapenade and some baby chives. At the restaurant, chef Jason pours in his own tomato water, but you can add a nice butter sauce.

Serving Suggestion: Champagne

Serves: 1

FOR MORE INFORMATION:

Cero Restaurant (in The Ritz-Carlton)
One North Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-465-2300
http://www.ritz-carlton.com/