Black Bass

with Marinated Peppers and Kale

Makes 4 servings

Make this speedy supper whenever you can find a nice piece of black bass. I love this fish for its skin, which gets extra crispy and turns a beautiful brown color when cooked properly. There are a few keys to doing it right: Get the skin as dry as possible and the pan very hot before you add the oil and fish. When the fish hits the pan, it will seize up for 30 to 45 seconds, then relax a bit. That’s when you should begin pressing down on it with a spatula, to prevent curling and to crisp up the skin as much as possible.

Marinated Peppers

• 1 each red, yellow, and orange bell peppers
• ½ cup plus 2 tablespoons extra-virgin olive oil
• 12 garlic cloves, thinly sliced (use a mandoline if you have one)
• ½ serrano chile, halved lengthwise and thinly sliced (with seeds)
• ½ cup coarsely chopped oregano
• 1 tablespoon kosher salt
• ⅓ cup fresh lemon juice
• ¼ cup balsamic vinegar

Char the peppers over the flame of a gas burner (or under a broiler), turning with tongs until blackened and blistered all over, about 10 minutes. Transfer the peppers to a bowl, cover with a plate, and let stand for 15 minutes. Scrape off the skins with a paring knife and wipe the flesh clean with a paper towel. Discard the stem and seeds. Cut the peppers lengthwise into ¼-inch-thick strips.

In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until very lightly browned, about 7 minutes. Turn off the heat and add the serrano and oregano. Transfer to a bowl and add the salt, lemon juice, and vinegar. Stir in the roasted peppers. Stir well and let cool to room temperature. Let sit for at least an hour before serving. The marinated peppers can be made ahead and refrigerated for up to 1 week.

Sautéed Kale

• 3 tablespoons extra-virgin olive oil
• 1 bunch Tuscan kale, stems removed and leaves roughly chopped
• Kosher salt

In a medium skillet, heat the olive oil over medium heat. Add the kale, season with salt, and toss to coat with the oil. Cover the pan and cook for 5 minutes. Remove the lid and continue cooking, stirring frequently, until the kale is soft and the liquid has mostly evaporated, about 3 minutes. Keep warm.

For Serving

• Four 6-ounce black sea bass fillets with skin (use red snapper if you can’t find bass)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• Sautéed Kale
• ¼ cup coarsely chopped toasted almonds
• ¼ cup roughly chopped basil
• 2 lemon wedges
• Marinated Peppers
• Flaky sea salt

Pat the fish very dry with paper towels and season with kosher salt and pepper. In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the fish, skin side down, and let it cook, undisturbed, for 30 to 45 seconds. Press down on the fish with a spatula for about 30 seconds to prevent the skin from curling, then continue cooking, pressing frequently with the spatula, until the skin is browned and crisp and the fish is nearly opaque, 6 to 7 minutes. Flip the fish over and cook until opaque throughout, about 1 minute longer.

Divide the warm kale among four shallow bowls. Sprinkle the almonds and basil over the kale and squeeze some lemon juice over. Top with the fish and scatter the marinated peppers around the bowl. Sprinkle with flaky salt and serve.

The Takeaway

The marinated bell peppers that add acidity and texture to this fish dish are based on the peppers you’d find on an antipasto platter. They’re super versatile and will keep for about a week, so use the leftovers in sandwiches, mix into salads, or place over toast spread with goat cheese.