Recipe from the Lark chef de cuisine John Somerville
For the gastrique:
12 lemons, peeled segments and juice only 1/4 cup sugar 1 cup lemon verbena leaves, chopped
12 lemons, peeled segments and juice only
1/4 cup sugar
1 cup lemon verbena leaves, chopped
In a small saucepot, reduce lemons and sugar over medium heat till slightly thick with a consistency like marmalade. Cool slightly before adding lemon verbena.
For the olives:
1 cup Ligurian (or Kalamata) black olives, pitted and roughly chopped
For the bass:
12 skinless bass fillets (black or striped)
Salt and pepper to taste
Lightly season fish with sea salt and white pepper. Lightly drizzle with canola oil before placing briefly on the grill. Flip to obtain grill marks on both sides. Finish cooking in 350-degree oven until done (2-3 minutes)
In a small saute pan, lightly warm gastrique, adding a little water if too thick.
In another small saute pan, melt a small amount of butter. Add olives, stirring till warm.
Place grilled bass on a plate, being careful not to stack fish directly on top of any other fish pieces. Sprinkle olives around. Spoon gastrique on top of fish and around plate attractively. Serves 4.
Per serving: 388 calories; 13 g fat (3 g saturated fat; 30 percent calories from fat); 31 g carbohydrates; 93 mg cholesterol; 542 mg sodium; 43 g protein; 6 g fiber.