Serves: 1 Time: 40 minutes
- 1 portion sea bass
- 1 tsp. agave
- splash of vermouth or sherry vinegar
- 1 tsp. soy sauce
- 2 lemon wedges
- 1 garlic clove, minced
- 2 c. vegetables; I used pearl onions, romanesco cauliflower and Easter radishes
- 1 tsp. coriander
- salt, pepper, oil
Preheat the oven to 350 degrees.
Drizzle the vegetables with olive oil, season with salt and pepper, and arrange in a baking dish.
Season the fish with the coriander, salt and pepper. cook it for 2 minutes per side in one pan. Set aside.
Put the vegetables in the oven. Let them roast for 30 minutes.
Add the agave, soy, and garlic to the pan. Deglaze with the vermouth. Let the vermouth reduce by half, then add 1/2 c. water. Nestle the fish in the pan.
Bake the fish for 20-25 minutes.
Plate the vegetables, fish and pour the sauce over the dish. Squeeze the lemons over the top.