The Dish: Vee Vee -- Pan Roasted Bass

The Restaurant: Vee Vee
The Dish: Wild Stripped Bass with Heirloom Tomatoes

INGREDIENTS

2 wild striped bass filet
2 heirloom tomatoes
2 bunch of arugula
6 cloves garlic
1/2 cup + 4 tablespoons EVOO
1/4 cup pitted Nicose olives
Aged balsamic vinegar
Salt
Cracked black pepper

METHOD:
1) Thinly slice garlic. Heat 4 tablespoons EVOO in a small sauté pan over medium heat. When hot add garlic and toast until golden brown and crispy. Stir frequently. Set aside.

2) Bring 2 quarts of salted water to a rolling boil. Add one bunch arugula, remove after 5 seconds, plunge arugula into a bowl of ice water to quickly cool. Remove from bowl and squeeze out excess water. In a blender blend arugula and 1/4 evil until smooth. Strain through a coffee filter. Save liquid discard solids.

3) In a blender blend olives and remaining EVOO until smooth. Set aside.

4) Preheat oven to 375. Cut bass into 4 portions. Dry and score skin. Season flesh side with salt and pepper. Heat sauté pan large enough to fit but not crowd the fish, over medium high heat. Add fish skin side down, firmly press down on fish top create a good contact with the pan. Reduce heat to medium, cook for 2 minutes. Place pan in oven and cook for 6 minutes. Remove from pan.

5) Slice tomatoes. Toss tomatoes, remaining arugula, garlic, a couple if splashes if balsamic, salt, and pepper. Artfully arrange tomato mixture on four larger plates.

6) Place fish on top of tomatoes, garnish plate with olive puree and arugula oil.

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