Black Bass With Watercress And Tangerine Salad

Name: Black Bass With Watercress And Tangerine Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 4 black bass, red snapper or dorade fillets; Extra virgin olive oil; Sea salt; 2 tangerines; 4 cups watercress tops, chopped; 2 teaspoons salt-cured capers, rinsed and drained; Freshly ground black pepper; 4 lemon wedges

By Amanda Hesser

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

4black bass, red snapper or dorade fillets
Extra virgin olive oil
Sea salt
2tangerines
4cups watercress tops, chopped
2teaspoons salt-cured capers, rinsed and drained
Freshly ground black pepper
4lemon wedges

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
Step 2
Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1½ tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.