Roasted Sea Bass With Cabbage Purses

More from this source
SF Gate


Add a comment


6 six-ounce sea bass fillets, each about 1 1/4-inches thick

Extra virgin olive oil for coating fish

1 head purple cabbage, about 1 1/2 pounds

Salt, to taste

4 tablespoons extra virgin olive oil

1/2 cup red wine vinegar

Freshly ground pepper, to taste

3 tablespoons drained capers

1/2 cup coarsely chopped pitted cured black olives, such as kalamatas

Lemon wedges

You might also like

Herb-Roasted Sea Bass With Salsa Verde
Whole Roasted Branzino
Pamela Salzman
Pan-Roasted Sea Bass With Citrus And Avocado Oil
Bon Appetit
Roasted Black Sea Bass With Tomato And Olive Salad
Roasted Sea Bass
Closet Cooking
Oven-Roasted Chilean Seabass
Grilled Fillets Of Sea Bass With Herb Risotto,...
Great British Chefs
Roasted Sea Bass With Fennel, Blood Oranges & O...
Roasted Sea Bass With Summer Squash
Food & Wine
Pan-Roasted Sea Bass With Citrus-Heirloom Tomat...
Coastal Living