Broiled Sea Bass with Lemon Aioli
Four people currently
live in my house. Me, Mom, Dad and Albert.
Wesley, Albert’s
girlfriend Samm and Joshua make frequent appearances, but for the most part
there are just the four of us.
When we started this
year, I was the only one with a full blown, full time job.
Albert and my dad
dabbled in things here and there, but everyone’s schedules were pretty open.
In a matter of two
months, I got a new job that involves a lot of travel, Albert got a job an hour
from home and Dad got a job where half his job is travel.
We went from zero to
BUSY in no time flat.
Which means less time
in the kitchen. That does NOT mean less delicious things being made. It just
means I need to be making tasty things faster. We can’t be having any more ten
in the evening dinners in the Samuels home.
So here is something
absolutely DELICIOUS, that takes no time at all.
You will need…
4 sea bass fillets,
about 6 ounces each
1 large lemon, thinly
sliced
2 tablespoons olive
oil
¼ cup mayonnaise
1 pinch cayenne pepper
1 tablespoons fresh
thyme leaves
12 small bay leaves
(or a few big ones ripped into 12 small pieces)
4 cups arugula
2 tablespoons white
wine vinegar (or other fancy light vinegar)
Salt and pepper to
taste
Start by preheating
the broiler.
Arrange the lemon
slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive
oil and season them with salt and pepper.
Broil the lemons until
they are lightly browned. About 10 minutes.
Take 2 of the lemon
slices and finely chop.
Transfer the chopped
lemon to a bowl with the mayonnaise and cayenne pepper.
Stir until completely
combined and season with salt and pepper. Set aside.
Drizzle the arugula
with vinegar and toss until all the leaves are very lightly coated.
Make 4 slits about ½
inch deep in each piece of fish. Slip a piece of bay leaf into each slit.
Then, top the
remaining lemons with the fish (skin side up if you have skin). Season with
salt and pepper and scatter the thyme on the fish.
Drizzle with the
remaining olive oil and broil for 10 to 12 minutes.
You want the skin to
be browned and crisp and the fish to be cooked through.
Remove the bay leaves
from the fish.
Place 1 cup of dressed
arugula on a plate and top with a piece of fish.
Serve hot with lemon
aioli.
Love and Beer Floats
Angela
Broiled Sea Bass with Lemon Aioli
4 sea bass fillets,
about 6 ounces each
1 large lemon, thinly
sliced
2 tablespoons olive
oil
¼ cup mayonnaise
1 pinch cayenne pepper
1 tablespoons fresh
thyme leaves
12 small bay leaves
(or a few big ones ripped into 12 small pieces)
4 cups arugula
2 tablespoons white
wine vinegar (or other fancy light vinegar)
Salt and pepper to
taste
Start by preheating
the broiler.
Arrange the lemon
slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive
oil and season them with salt and pepper.
Broil the lemons until
they are lightly browned. About 10 minutes.
Take 2 of the lemon
slices and finely chop.
Transfer the chopped
lemon to a bowl with the mayonnaise and cayenne pepper.
Stir until completely
combined and season with salt and pepper. Set aside.
Drizzle the arugula
with vinegar and toss until all the leaves are very lightly coated.
Make 4 slits about ½
inch deep in each piece of fish. Slip a piece of bay leaf into each slit.
Then, top the
remaining lemons with the fish (skin side up if you have skin). Season with
salt and pepper and scatter the thyme on the fish.
Drizzle with the
remaining olive oil and broil for 10 to 12 minutes.
You want the skin to
be browned and crisp and the fish to be cooked through.
Remove the bay leaves
from the fish.
Place 1 cup of dressed
arugula on a plate and top with a piece of fish.
Serve hot with lemon
aioli.