• 4 6 oz. seabass steaks
• 1 Tbs. olive oil
• salt and pepper to taste
White Bean and Frisee Salad:
• 2 cups dry, great northern white beans
• 5 cups water
• 1 sprig fresh thyme
• 1/4 cup diced yellow onion
•1 small, tight head radicchio
• 2 Tbs. olive oil
• 1 bunch frisee, picked and cleaned
• salt and pepper to taste
• Green olive vinegrette
Seabass:
Rub the seabass with olive oil and generously sprinkle both sides of the
steaks with salt and pepper. Roast in a preheated 475 degree oven for
about 15 minutes. Serve over white bean salad, (below) and top with green
olive vinaigrette.
White Bean and Frisee Salad:
In a saucepan, saute onion in 1 Tbs. olive oil until translucent. Add
water, beans and thyme - bring to a boil, then reduce to a simmer. Cook
beans until they are soft, but not falling apart, about one to one-and-a-half
hours, then salt and cook for another 2-3 minutes. While cooking, keep
the beans covered with water, add some if needed. When finished, cool
the beans to room temperature in a shallow baking dish.
Quarter radicchio and remove the core.
Drizzle with olive oil and salt and pepper. Roast for 15 minutes in a
350 degree oven, cool, julienne and set aside. For service, slightly warm
beans with radicchio, frisee and 1/4 cup of green olive vinaigrette and
use as a bed for roasted seabass. Top seabass with any remaining vinaigrette.
(Note: spinach may be substituted if frisee is not available).
