Broiled Sea Bass with Lemon Aioli

Four people currently live in my house. Me, Mom, Dad and Albert.

Wesley, Albert’s girlfriend Samm and Joshua make frequent appearances, but for the most part there are just the four of us.

When we started this year, I was the only one with a full blown, full time job.

Albert and my dad dabbled in things here and there, but everyone’s schedules were pretty open.

In a matter of two months, I got a new job that involves a lot of travel, Albert got a job an hour from home and Dad got a job where half his job is travel.

We went from zero to BUSY in no time flat.

Which means less time in the kitchen. That does NOT mean less delicious things being made. It just means I need to be making tasty things faster. We can’t be having any more ten in the evening dinners in the Samuels home.

So here is something absolutely DELICIOUS, that takes no time at all.

You will need…

4 sea bass fillets, about 6 ounces each

1 large lemon, thinly sliced

2 tablespoons olive oil

¼ cup mayonnaise

1 pinch cayenne pepper

1 tablespoons fresh thyme leaves

12 small bay leaves (or a few big ones ripped into 12 small pieces)

4 cups arugula

2 tablespoons white wine vinegar (or other fancy light vinegar)

Salt and pepper to taste

Start by preheating the broiler.

Arrange the lemon slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive oil and season them with salt and pepper.

Broil the lemons until they are lightly browned. About 10 minutes.

Take 2 of the lemon slices and finely chop.

Transfer the chopped lemon to a bowl with the mayonnaise and cayenne pepper.

Stir until completely combined and season with salt and pepper. Set aside.

Drizzle the arugula with vinegar and toss until all the leaves are very lightly coated.

Make 4 slits about ½ inch deep in each piece of fish. Slip a piece of bay leaf into each slit.

Then, top the remaining lemons with the fish (skin side up if you have skin). Season with salt and pepper and scatter the thyme on the fish.

Drizzle with the remaining olive oil and broil for 10 to 12 minutes.

You want the skin to be browned and crisp and the fish to be cooked through.

Remove the bay leaves from the fish.

Place 1 cup of dressed arugula on a plate and top with a piece of fish.

Serve hot with lemon aioli. 

Love and Beer Floats

Angela 

Broiled Sea Bass with Lemon Aioli

4 sea bass fillets, about 6 ounces each

1 large lemon, thinly sliced

2 tablespoons olive oil

¼ cup mayonnaise

1 pinch cayenne pepper

1 tablespoons fresh thyme leaves

12 small bay leaves (or a few big ones ripped into 12 small pieces)

4 cups arugula

2 tablespoons white wine vinegar (or other fancy light vinegar)

Salt and pepper to taste

Start by preheating the broiler.

Arrange the lemon slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive oil and season them with salt and pepper.

Broil the lemons until they are lightly browned. About 10 minutes.

Take 2 of the lemon slices and finely chop.

Transfer the chopped lemon to a bowl with the mayonnaise and cayenne pepper.

Stir until completely combined and season with salt and pepper. Set aside.

Drizzle the arugula with vinegar and toss until all the leaves are very lightly coated.

Make 4 slits about ½ inch deep in each piece of fish. Slip a piece of bay leaf into each slit.

Then, top the remaining lemons with the fish (skin side up if you have skin). Season with salt and pepper and scatter the thyme on the fish.

Drizzle with the remaining olive oil and broil for 10 to 12 minutes.

You want the skin to be browned and crisp and the fish to be cooked through.

Remove the bay leaves from the fish.

Place 1 cup of dressed arugula on a plate and top with a piece of fish.

Serve hot with lemon aioli.