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Sea Bass w/Chive Oil (P, KLP)
Source: Amanda Hesser in the New York Times Magazine
Serves: 4

1/4 cup sliced chives (1" long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 lb. Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Preheat the oven to 400°F.

Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, using more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.

Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)

Transfer the sea bass to serving plates and sprinkle with the chive oil.

Poster's Notes:
From this week's New York Times Magazine, by Amanda Hesser (who has gotten engaged, for those who have been following her saga!) ... they looked nice, and then when I saw Deena's post for this week's theme, they looked even better.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A