Sea Bass all Florentine | Cooking Italian with Joe

sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable and widely available alternatives.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol, while water with lemon is a budget-friendly substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in this dish.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives or pickles can provide a similar briny flavor at a lower cost.

Start by preparing the sea bass at room temperature, seasoning it with salt and black pepper.

In a bowl, mix 2 cups of flour with 1/2 cup of polenta, adding a pinch of salt and pepper.

Heat 3 tablespoons of olive oil in a cast iron pan over medium to medium-high heat.

Dredge the seasoned sea bass in the flour and polenta mixture, ensuring it's well coated.

Once the oil is hot, carefully place the dredged sea bass into the pan to fry.

In a saucepan, heat 3 tablespoons of olive oil over low heat and add 3 cloves of sliced garlic, cooking until translucent.

Add 1 pound of chopped cherry tomatoes and 1 tablespoon of chopped parsley to the saucepan, stirring gently.

Season the tomato mixture with a heavy pinch of salt and a half teaspoon of black pepper, allowing it to cook down until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens