2 sm cookneck or summer squash (sliced into ½” rounds)
1 sm Red onion (sliced into halved rings)
7 tomatoes – plum-style (chopped)
2 green peppers halved and seeded
1 sm eggplant halved
1 tbsp chopped fresh thyme
1 tbsp chopped fresh fennel fronds
2 lbs Chilean Sea Bass
2c of white wine (we used Riesling)
Olive oil
Preheat oven to 400°F
Generously oil halved peppers and eggplant. Roast in preheated oven for about 10 minutes. Chop into slices.
Saute squash and onion in olive oil over med/high heat until browned and softened – about 5 minutes. Add chopped eggplants and peppers and cook further for a minute or two. Then add tomatoes and herbs and stir to combine.
Deglaze the pan with the white wine. Season the fish to taste. Bring the wine to a simmer and add the fish spooning some of the vegetables over the top. Turn off the heat cover the pan. Roast for 10-12 minutes.
*Chilean Sea Bass is back! Also known as Patagonian Toothfish, Chilean Sea Bass was fished into endangerment in the 90s. (Perhaps...) It’s now back in a sustainable form at Whole Foods – complete with brochure explaining about it. In that brochure is a recipe for Chilean Sea Bass Provencal which I’ve adapted for what was in my garden at the time and our tastes. We served a white burgundy (1992 Louis Latour Corton Charlemagne) with the dish but a better choice might have been a rosé or a less elegant and slightly oakier chardonnay.
Read more about the sustainability of Chilean Sea Bass here.
