serves 6
This simple, robust sea bass recipe calls for a few of my absolute favorite Greek ingredients. Assyrtiko wine from Santorini, for example, lends a delicious minerality and acidity to the sauce. The caper leaves, another specialty from the island, imbue the dish with both texture and a subtle sealike brininess, since most caper bushes on the island grow wild along the coast. Both are great examples of the intensely flavored ingredients that mirror Santorini’s unique volcanic terroir.
6 skin-on sea bass or sea bream fillets
1 cup (240 ml) Santorini assyrtiko wine
2 teaspoons Greek or Dijon mustard
2 garlic cloves, minced
1 fennel bulb, trimmed, halved, and sliced
1 red onion, halved and chopped
3 cups (435 g) cherry or teardrop tomatoes, whole
2 tablespoons capers, drained
2 tablespoons caper leaves, if available
½ cup (120 ml) extra-virgin Greek olive oil
Grated zest of 1 lemon
4 or 5 fresh thyme sprigs
Salt and freshly ground black pepper
3 tablespoons snipped fresh chives
½ cup (25 g) chopped fresh parsley
Preheat the oven to 375ºF (190ºC).
Score the skin side of sea bass or bream fillets with a sharp paring knife.
Whisk together ½ cup (120 ml) of the wine, the mustard, and half the garlic in a medium bowl. Gently toss the fillets in the marinade. Cover and refrigerate for 30 minutes.
Place the fennel, onion, remaining garlic, the cherry tomatoes, capers, caper leaves, olive oil, and remaining ½ cup (120 ml) wine in a glass or ceramic baking dish and toss to combine. Roast for 20 to 30 minutes, until thick and bubbling.
Place the fish fillets over the vegetables. Sprinkle with the lemon zest and thyme sprigs and season with salt and pepper. Cover and bake for 10 to 12 minutes, until the fillets are fork-tender. Remove from the oven, uncover, sprinkle with the chives and parsley, and serve.