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Roasted Seabass with White Bean and Frisee Salad
For the Seabass:
4 6 oz. seabass steaks
1 Tbs. olive oil
salt and pepper to taste
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, (see recipe) and top with green
olive vinaigrette (see recipe).
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
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 (see recipe) and use as a bed for roasted
seabass. Top seabass with any remaining vinaigrette. (Note: spinach may be
substituted if frisee is not available).
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