Seared Bass with Savoy Cabbage - Spigola Scottato con Il Cavolo Verza
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 pound of Savoy Cabbage, preferably harvested late spring
  • 6 anchovy fillets - preferably salted, rinsed and trimmed
  • 3 large cloves of garlic, peeled & crushed
  • 3 Tbs. olive oil
  • Light tasting vegetable oil to coat the skillet for the fish
  • 1 pound of fresh bass fillets
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 2 Tbs. freshly chopped parsley leaves
Instructions
  1. Bring a large pot of fresh water to a boil. In the meantime, wash the whole cabbage and gently towel it dry. Cut into quarters through the center and remove the core. Slice each quarter into 1 inch strips. Once the water comes to a boil, add about a tablespoon of salt along with the cabbage and give the pot a good stir. Boil gently for 5 minutes and immediately drain into a strainer. Press out any residual water and set aside. This step can be done earlier in the day.
  2. Season the bass with salt and freshly ground black pepper on both sides, set aside.
  3. Have two skillets on the stove, a large one to accommodate the cabbage and a second for the fish.
  4. In the large skillet add the three tablespoons of olive oil, crushed garlic and anchovy fillets over medium heat. Allow the garlic to become slightly golden as the anchovy fillets melt into the oil, stir intermittently. Once this happens add the well drained cabbage and sauté for 5 minutes; the cabbage should not be overcooked. Taste for seasoning and add salt and pepper; the anchovies are salty so be sure to taste carefully before adding too much salt. Remove from heat and set aside until you are ready to sear the fish.
  5. The second skillet should be rubbed with a light coating of the vegetable oil and heated until hot. Once the pan is hot, add the fish, skin side up and allow it to brown undisturbed for 5 minutes, at this point gently peek at the surface to be sure that the fish is browned - if not cook for another 2 minutes.
  6. At this point turn the heat under the cabbage skillet on low to bring it up to temperature for serving.
  7. Turn the fish fillets over, reduce the heat to medium-high and continue to cook for an additional 5 minutes. The finished fish should be opaque, but not overcooked and flaking into segments. The total cooking time will depend upon the type and thickness of the fish you have selected.
  8. To serve cover a platter or individual plates with the warm cabbage, top with the seared fish. Garnish the fish with the chopped parsley leaves and a drizzle of extra virgin olive oil.
Recipe by LaBellaSorella at https://labellasorella.com/2016/06/seared-bass-with-savoy-cabbage/