Course 3: Baked White Sea Bass with Chive Bread Crumbs

Delicate olive oils, like Arbequina, go very well with fish. In choosing the ingredients to complement the fish, I wanted to avoid using overpowering flavors that would drown out the oil. And since we were having four courses, I also wanted to do something light and simple for this course. I called ahead to my local fish market,
El Pescador in La Jolla,¬†and asked what good white fish they were carrying: he recommended white sea bass from Mexico. I checked the Monterey Aquarium’s Seafood Watch to make sure it was a good choice. It was a go!

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Mar. 01 2010 | No Comments
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