Sea Bass with Roasted Tomato Herb Sauce

Sea Bass can be so buttery... it's amazing that a healthy dinner option can feel like you're cheating.  We try to eat healthy during the week and only splurge on meat at the weekend.  This recipe was actually inspired by Giada.  The other night I saw her making roast beef with a similar tomato herb sauce.  I copied the method... roasting the tomatoes in the oven really concentrates their flavor.  Then I brighten the rich flavor with herbs, fresh lemon and a wee bit of garlic.  (Giada used vinegar as the acid and red pepper to spice it up, I modified it to go better with the fish.)  The sea bass is a good match for this flavorful sauce.  To go with the sea bass I did a simple whole wheat linguine in a modified pesto.  I didn't have the right ingredients to do a traditional pesto so I made up a modified version using the traditional methodology.   Pesto is a combo of basil, pine nuts, garlic, oil and finished with parmigiano.  I substituted a mix of herbs, same as I used in my roasted tomato sauce - thyme, basil, oregano and parsley.  I added pecans rather than pine nuts and used the usual garlic and parm.  The herby pasta was a good match with the fish in tomato sauce, they complimented each other well.  Besides, my dinner companion LOVES his pasta.

Sea Bass with Roasted Tomato Herb Sauce
2 Sea Bass Fillets
1 can Tomatoes (San Marzano)
2 cups herb leaves (thyme, basil, oregano, parsley)
2 garlic cloves
parmigiano
1/4 cup pecans
1/2 pack whole wheat linguine
salt
pep
oil

Fish and Tomato Sauce:
Pre-heat your oven to 400 degrees.  Drain your canned tomatoes, reserving the sauce.  Pop your tomatoes onto a foil lined baking sheet.  Bake for about 8 minutes, until they start to brown.  In a cuisinart pop in your roasted tomatoes, the reserved liquid, one clove of garlic, the juice from a whole lemon, plus the zest, one cup of the mixed herb leaves and a little splash of olive oil.  Whiz, whiz, whiz.  Set the sauce aside and get your fish out of the fridge.  My fillets came with the skin on - while sometimes I like the skin, when sauteed crispy it can be wonderful, but for my buttery sea bass dish I want to remove the skin.  Skin side down, slide your (extra sharp) chef's knife along the bottom of the fillet, dragging the fillet back and forth firmly across the knife, knife positioned between the flesh and skin.  Dry the fish carefully (remember moisture = no browning) and get your non-stick pan over high heat.  Dribble in a few drops of olive oil.  Salt and pepper your fish on both sides and pop them (presentation side down) into your pan.  DO NOT TOUCH THE FISH FOR 2 MINUTES.  When you can see the fish getting a golden brown crust, it's ready to flip.  Repeat on opposite side, same drill.  Your fish will not be completely cooked through, we're going to finish the cooking in the oven.  Pop the fish onto your baking sheet and pop into a 400 degree oven for a few more minutes.  Remember how to test doneness?  Poke it with your finger to see the resistance of the fish flesh.  You want your sea bass JUST cooked through, the flesh should be just firm to the touch.  This is beautiful fish and you really get that buttery texture when the fish is just cooked all the way through - no translucency in the middle, but just set.  Pop it out of the oven and onto the serving plate, first I put down a little pool of the tomato sauce, the put the fillet on the pool, then nape the fish in another tablespoon or two of the sauce. 

Whole Wheat Linguine in Mixed Herb-Pecan Pesto:
Get your pasta into boiling water and time per the directions on the box.  Meantime, whip up your pesto.  In your cuisinart, toss in the remaining cup of mixed herbs, 1/4 cup of pecans, one clove of garlic and start spinning,  Drizzle in the oil until a loose paste forms, start with 1/4 of a cup, add more if necessary for loose paste.  Add in a few table spoons of parmigano-reggiano.  (I actually used grana padano, but parm is traditional.)  Swirl your pesto into your drained pasta - add half the pesto first and see how you like the balance.  I ended up have a tablespoon or two leftover (which I'm sure I'll find a use for tomorrow.)

Twirl your pesto linguine around your tongs and mound up a pretty pile along side your perfectly dressed sea bass, snip a couple of fresh basil leaves on top.... BUON APPETITO!