Prosciutto Wrapped Sea Bass with Tomato Caper Sauce - Chef Kip Peters, Executive Chef, South Bend Country Club

Days after cooking class, we had customers talking about this excellent dish.  This is one of the nicest Sea Bass recipes we've tasted.  Find fresh Sea Bass in 6 or 8 oz. portions and cook it carefully.  You won't be disappointed.

Ingredients:

8 6 oz portions of fresh Sea Bass
4 oz. prosciutto, thinly sliced
1 tbsp Old Bay seasoning
1 oz. extra virgin olive oil
1 tbsp capers
1 large tomato, chopped
1 tbsp chopped shallots
1 clove garlic, chopped
1/4 cup dry white wine
1 tbsp chopped fresh herbs
salt and pepper to taste

Preheat oven to 300 degrees.  Season filets with salt and pepper and wrap each with a thin slice of prosciutto.  Heat a large skillet over medium heat and add olive oil.  Sear wrapped sea bass on both sides.  Remove from skillet, place on a sheet pan and bake in the oven until fish is done, about 10 minutes or to the point where the laminations in the meat begin to flake.

Add tomatoes, capers, shallots and garlic to the skillet and saute briefly.  Deglaze pan with white wine.  Remove fish from oven, pour sauce over each filet and garnish with fresh herbs.  Serves 8.