Sea bass with salsa verde, sauteed cherry tomatoes, and black quinoa
Salsa
One of my absolute favorite summer flavor pairings is fresh herbs with a sweet, white fleshed fish like sea bass. For this dish I was inspired by Italian salsa verde, or “green sauce.” This last minute sauce is perfect for basic pan-seared fish. I picked sea bass because I wanted a special treat (sea bass is pricey, but so worth it), but you could make this dish with any white fish like halibut or cod. <br /> <br />My recipe was influenced by the salsa verde lesson in the Zuni Cafe Cookbook by Judy Rodgers. This book is great for learning to cook intuitively. The Zuni Cafe Cookbook includes several variations of herb sauce such as chimichurri, gremolata, and pesto. I encourage you to explore them all. <br /> <br />I hope you enjoy this flavorful, healthy, satisfying dish. Don’t be intimidated by the ingredients list. Once you’ve got everything ready (mis en place) the meal comes together quickly. Serve the fish over cooked black quinoa for a striking visual presentation.
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