Serves 2 and perfect for an intimate dinner date

Fish and pasta always complement each other with beautiful delicacy.

Sea Bass is my favorite fish, so I’ve grilled a fillet and paired this with angel hair pasta tossed in a sauce vierge and a tomato & olive gremolata. Simple, easy and divine. Enjoy!

Grilled Sea Bass with Sauce Vierge and Tomato/Olive Gremolata

Angel Hair Pasta with Sauce Vierge

2 cups of angel hair pasta

1/2 cup of extra virgin olive oil – Spanish or California variety

1/3 cup of chopped Roma tomatoes (pulp removed)

1 lemon, juiced

1/4 cup of basil leaves, finely chopped

2 tbsp of chopped garlic

Water to boil

Tomato and Olive Gremolata

1/2 cup of finely chopped Kalamata Olives

1/2 cup of finely chopped Roma tomatoes

Grilled Sea Bass

2 Seabass fillets

2 tbsp of olive olive

1/4 tsp of sea salt

7 sprigs of thyme, finely chopped

Prepare the Angel Hair Pasta

1. Bring a pot of salted water to a boil and add the angel hair pasta. Cook until al dente.
2. Meanwhile, make your sauce vierge by whisking the olive oil and lemon juice. Then add the chopped tomatoes.
3. When the pasta is al dente (2-5 minutes) – strain and immediately pour in the sauce vierge. Mix thoroughly.
4. Add the chopped garlic and basic into the pasta and mix well.

Prepare the Gremolata

1. Add the chopped Roma tomatoes to the chopped Kalamata olives and mix until well-incorporated. Drizzle with a high-quality California or Spanish olive oil.

Grill the Sea Bass

1. Prepare the fillets by deboning but keep skin on one side.
2. Finely chop the thyme and sprinkle over the fillet with sea salt.
3. Heat a grill to medium and spritz with olive oil.
4. Sear the sea bass for 2 minutes on each side or until fully cooked but not too firm.

Plate

1. Gently toss the pasta and roll into a circles as a base for the fish.
2. Gently plate the grilled sea bass on top of the pasta base.
3. Add 1/4 cup of the gremolata.
4. Drizzle with high-quality olive oil.

Enjoy

1. Serve with a beautiful, slightly acidic Chenin Blanc or Chardonnay.