Recipe

Aromatic Poached Sea Bass

Ingredients
3 tbsp. Kowalski's Extra Virgin Olive Oil (or more as needed)
4 cloves garlic, very thinly sliced
¼ tsp. crushed red pepper flakes
1 small bulb fennel, trimmed, halved, cored and very thinly sliced crosswise
½ red onion, thinly sliced
½ tsp. kosher salt, divided, plus more for seasoning the sauce, if desired
14 oz. can petite diced tomatoes
½ cup dry vermouth
½ cup water
1 ½ lbs. boneless skinless sea bass fillets (or another firm white fish, such as halibut, Arctic char, yellowtail or cod)
¼ tsp. freshly ground Kowalski's Black Peppercorns
½ oz. fresh basil, torn
- crusty artisan bread or garlic toast, for serving
Directions
  1. In a large sauté pan, heat oil over medium-high heat until shimmering but not smoking.
  2. Add garlic and crushed red pepper; cook, stirring frequently, until garlic softens and becomes fragrant (about 2 min.).
  3. Add fennel, onion and ½ the salt; cook, stirring occasionally, until vegetables begin to soften (about 5 min.).
  4. Add tomatoes, vermouth and water; bring to a boil.
  5. Reduce heat to medium-low; simmer for 5 min.
  6. Season fish with remaining salt and black pepper.
  7. Add fish to the pan; cook, covered, until fish is flaky and just opaque throughout (about 10 min.).
  8. Adjust seasoning of sauce to taste; garnish with basil.
  9. Serve immediately in shallow bowls with crusty bread or toasted garlic bread for dipping.