Before you do anything else, play the video above, and then start reading.

 

Now, what’s tonight’s post about?  Dinner.  Surprise!  Specifically, Baked Chilean Sea Bass served over a bed of Tortellini and topped with Roasted Golden Cherry Tomatoes.  Next question – where did we find this recipe?  Keep reading to find out.

 

Ingredients (serves two):

• 1 pint golden cherry tomatoes
• 2 garlic cloves
• 1 shallot
• 6 oz. hilean Sea Bass
• 12 oz fresh tortellini
• 1/4 stick of butter
• leaves of 3 fresh tarragon springs
• 2 T fresh chives

 

Step 1: Chop garlic and shallots, add EVOO and S&P and toss with a pint of cherry tomatoes.  Throw them onto a baking sheet and into the oven at 425 degrees for 20 minutes.  Note from the Chef (Lea), tomatoes will burst after 10 minutes, but continue to bake for another 10 to concentrate flavor.  Wowza!  They taste like candy.

 

 

Note: Steps 2-4 are done simultaneously.

 

Step 2: Melt a quarter stick of butter in a skillet and saute fresh chives and tarragon.

 

 

Step 3: Season fish with EVOO and S&P.  Sear on the skillet for ~2 minutes on each side, then bake in the oven at 425 for 5 minutes.

 

Before

 

 

During

 

 

 

After

 

 

 

Tip: Once the fish is done cooking, peel the skin off.  If done carefully, it should all come off in one miraculous piece!

 

By now, you should be well enough into the video I told you to play at the beginning.  It’s pretty good, no?  If you haven’t heard Ray Lamontagne, consider this your introduction.  I suggest you get to know him well. Who knows, you may be lifelong companions!  I have to ask, do you hear “Son of a Preacher Man?”

 

Step 4: Cook fresh pasta for 2-3 minutes.   The longest part of this step is waiting for the water to boil.  A good tip I heard recently was to start boiling water as soon as you walk into the kitchen, no matter what you’re cooking, because you always seem to need it.  I guess this should have been step 1!

 

 

Step 5: Now that you’ve timed steps 2-4 to perfection, it’s time to remove the fish from the oven and let cool.  Meanwhile, toss the pasta in the sauted herbs.  Oooo, it’s coming together now!

 

 

Step 6: Serve the fish atop the pasta and top with the cherry tomatoes.  The combination of flavors seems to appeal to every pleasure zone on your tongue.

 

 

To answer the earlier question, “Where did we find this recipe?” it comes from the Rachel Ray cookbook!  We waited to tell you because you have to judge this dish on its own merit before associating it with Ray Ray.  And I’m pretty sure this was no 30 minute meal.  Probably closer to 60 for us! 🙂  Totally worth it, I have to say.

 

Wine

We’ve been on quite the Zin kick lately.  This one isn’t old vine, but certainly near and dear.  It’s from Maple Creek Winery, which we visited during our 4th of July Mendocino trip! I think she was probably around $15-18.  Lovely wine in a lovely bottle.

 

Salute! (“Cheers” in Italian)