Ciao Italia Family Classics by Mary Ann Esposito

Author:Mary Ann Esposito
Language: eng
Format: epub
ISBN: 9781429989404
Publisher: St. Martin's Press

Variation: Instead of baking the scallops, cut them in half crosswise before tossing them in the oil mixture and then shake them in the bread crumbs and coat well. Pour 1⁄3 cup canola oil into a large sauté pan and place over medium-high heat. Add the scallops and fry until golden brown on each side.

Roasted Sea Bass with Fennel, Oranges, and Olives

Orata con Finocchio, Arance, e Olivi

Sea bass is called orata in Italian (from oro, meaning gold) because of a golden band behind the fish’s eyes. It is a delicate fish usually served grilled, but is also delicious slow-cooked in the oven with wine, fennel, olives, and oranges. This recipe and the one here are variations on technique, cooking the fish stovetop or oven-roasting it. Try them both. Serves 6

¼ cup extra-virgin olive oil

2 fennel bulbs, thinly sliced lengthwise into strips

3 garlic cloves, thinly sliced

½ cup white wine

½ cup fresh blood orange or navel orange juice

Grated zest of 2 lemons

Sea salt

Freshly ground black pepper

Six 8-ounce sea bass fillets

2 blood or navel oranges, peeled and cut into ¼-inch slices

4 green Cerignola olives, pitted

4 oil-cured black olives, pitted

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