Plan of action:
- Filet fish, remove pin bones, reserve bones and make stock.
- Wash fingerlings, split in half, quarter the large ones, begin roasting, this takes the longest.
- Wash and dry pea shoots.
- Make salsa verde.
- 1 # of fingerling potatoes
- 3 T olive oil
- 1 bunch of thyme
- large pinch of salt
- freshly cracked pepper
- Preheat oven to 400 degrees.
- Take prepped potatoes and toss with remaining ingredients.
- Place potatoes cut side down, and place in the oven for 15 minutes. Remove from oven, and shake around, replace into oven. Continue to roast for 5-10 until done.
- Taste for seasoning. Redress with olive oil and salt as needed.
- 2 anchovies
- 1 T dijon
- 1 T drained capers
- 1 scallion stalk
- 1/3 c olive oil
- 2 T apple cider vinegar
- 1 T lemon juice
- 1 bunch Italian parsley
- 1 handful cilantro
- 1 handful basil
- 1 handful mint
- Blend everyone except the olive oil.
- Slowly drizzle in the olive oil, blend until homogenous.
Cooking the fish, and bringing it all together.
- Washed couple of handfuls of fresh spinach. Real spinach, not baby boxed stuff
- Hot roasted potatoes
- Salsa verde
- Pea shoots
- Wondra flour
- Neutral oil
- 2 T of butter
- 1 bunch thyme
- Olive oil
- Start a pan over medium high heat.
- Salt and pepper both sides of the bass filets. Lightly dust the skin side of the bass.
- Test that the pan is hot enough by dragging a tip of the filet in the oil to see if it sticks.
- If it sticks, let it continue to heat up.
- Place the filets in the hot pan skin side down, cook until half way done (fish will go from raw to opaque). Shake once to make sure the skin isn't stuck.
- Heat 1 T olive oil in another pan, toss potatoes, and spinach, wilt for 2-3 minutes. Toss, toss, toss. Kill heat. Toss with a little lemon juice. Taste and season. Don't let the spinach die and get slimey.
- Switch back to your fish pan, ditch the oil, and put in the butter and thyme. Move the filets to the top of the pan (12 o clock). Place the butter and thyme at 6, let melt, don't let it brown. Spoon hot butter over the raw fish, and baste until almost opaque, carry over will finish it. Keeping it skin side down the whole time will keep it crispy AF.
- Swoosh a little salsa verde down. Place the wilted spinach and potatoes on top. Toss the pea shoots with a little lemon, oil, salt and pepper.
- Put the fish on top of the veggies, garnish with the pea shoots.