Crispy Black Sea Bass Over Peaches, Pickled Onions, and Prosciutto

When it’s not quite the weekend but you are in need of some weekend vibes, a dinner like this one that is a little fancy but simple is the way to go. Everything is fresh, fresh, fresh: basil from the garden, black sea bass from Montauk, peaches from Upstate New York. Isn’t that what summer is all about?

Ingredients

For the Fish:

4 skin-on black-sea-bass 4 oz fillets (about 1 1/4 pounds total), skin scored

Vegetable oil, as needed

All-purpose flour, as needed

Salt and freshly ground black pepper, to taste

For the Peach Salad:

6 peaches, cubed into 1” pieces

1/2 bulb of fennel

1 cup of basil

1.5 oz prosciutto, torn into pieces

1/2 cup pickled onions

For the Vinaigrette:

1/2 cup olive oil

4 tbsp red wine vinegar

Zest of 1 lime (about 2 tsp)

1/2 tsp salt

1 tbsp agave

1 tbsp greek yogurt

Directions

1. Whisk together the vinaigrette ingredients until emulsified. Season to taste. Set aside.

2. Mandoline the bulb of fennel about 1/8” thick. In a medium bowl, combine the peaches and the fennel with the vinaigrette. Set aside and let marinate while you cook the fish.

3. Season the filets with salt and pepper and lightly flour the fish filets. Heat a saute pan, add the vegetable oil, and sear the fish skin-side down by pressing the filets into the pan with a fish spatula until crisp. Turn the fish over and lower the heat. Cook until the fish is done. Place the fish on a metal rack over a baking sheet.

4. Toss together the pickled onions and 3/4 cup of the basil with the peaches and fennel. Divide the peach salad amongst four plates and garnish each dish with the torn prosciutto and the rest of the basil. Top each dish with the black sea bass. Serve immediately.