Ingredients
2 tablespoons extra-virgin olive oil
2 scallions, white parts only, very finely chopped
4 boneless black bass fillets (6 to 8 ounces)
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 cup dry vermouth or white wine
1 tablespoon unsalted butter, cut into small pieces
Sicilian-Style Pesto
1/2 cup fresh basil leaves (about 15), chopped
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup celery leaves, chopped
Preparation
Preheat oven to 350 degrees.
Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.
