- 2 tablespoons extra virgin olive oil
- 4 boneless black bass fillets (about 2 pounds total)
- ¼ teaspoon each of salt and pepper
- ½ teaspoon dried oregano
- 1 teaspoon each of lemon zest and orange zest (3 passes of the microplane)
- 2 scallions, whites only, chopped very fine
- ¼ cup white vermouth or white wine
- 1 tablespoon butter
- ¾ cup oil-packed sun dried tomatoes
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 clove garlic, peeled
- ½ cup sliced blanched almonds
- ½ cup fresh basil (about 15 leaves), chopped
- ½ cup parsley, chopped
- ½ cup celery leaf, chopped
- To prepare the bass:
- To prepare the bass: