Ingredients
- 2 6-oz. filets of Seabass (can substitute Halibut)
- Salt and pepper to taste
- 4 oz. Pistachio nuts, crushed into fine crumbs
- 1 tbs. Extra virgin olive oil
For sauce:
- 4 slices of lemon
- 2 tbs. butter
- 1 c. dry white wine
For salad:
- 10 large Basil leaves
- ½ c. Parmesan, shaved
- 1 tbs. olive oil
- Salt and pepper to taste
Instructions
1. Preheat oven to 400 degrees.
2. Season filets of fish liberally with salt and pepper. Brush filets with olive oil.
3. On a plate, place crushed pistachios. Coat each filet in pistachio crumbs and place on an aluminum-foil lined baking sheet. Set aside.
4. In a small saucepot, warm 2 tbs. butter and add the lemon slices. Cook until they form a nice golden crust. Add the white wine and reduce to half; turn off heat.
5. Place the fish in the preheated oven for 7-8 minutes or until golden brown.
6. While fish is baking, turn fire back on low under saucepot and reduce again for about 5 minutes, or until it has a nice, thick consistency. Discard the lemon slices.
7. Mix the basil leaves with the Parmesan, olive oil, and salt and pepper.
8. Remove fish from oven and place basil leaves in a pile over the two filets.
9. Drizzle filets and basil leaves with thickened lemon sauce. Serve warm.
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