Bass Platter with puntarelle, green picante olives, sundried tomatoes and anchovies
Tidbits...This fish can be presented on individual plates rather than a platter. The taste is piccante and very savory.
Ingredients
- Bass - 4 medium whole
- Puntarelle
- Sun dried Tomatoes - 1/2 cup sliced
- Picante Green Olives - 1 cup
- Anchovies - 1 jar under salt
- Lemon - 1 (juice)
- Extra Virgin Olive Oil - to taste
Instructions
- Bake fish for 25 minutes at 375˚
- Remove skin, head and divide into 8 filets drizzle with olive oil and set aside
- On a large platter, make a bed of the puntarelle and lay filets overtop.
- Decorate with the olives, anchovies and sundried tomatoes
- Squeeze lemon and drizzle olive oil over salad and fish.
