Roasted Sea Bass with Wild Mushrooms
While the combination of fish and mushrooms may seem surprising, Italians routinely cook with both. We wanted to marry the flavors of briny fish and earthy mushrooms with a simple method for roasting the fish.
Why This Recipe Works
Because European sea bass is hard to find, we used Chilean sea bass for our roasted sea bass recipe, liking the way it divided into large, firm, moist flakes, a perfect complement to the chewy mushrooms. For the mushrooms for our roasted sea bass recipe, we liked a combination of full-flavored creminis and portobellos, with a small amount of dried porcinis for a deep, woodsy flavor. We first tried sautéing the mushrooms and fish separately, but the result lacked unity. We decided to add the fish to the sautéed mushrooms in a hot skillet and then slide the pan into the oven, so the fish and the mushrooms united in flavor, and the porcini liquid reduced to a light, flavorful sauce.
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