-
1
To prepare the bass:
-
2
Preheat the oven to 375
-
3
Pour the olive oil into a baking dish.
-
4
Using a sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet.
-
5
(This keeps the fish from curling up and getting tough.)
-
6
Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top.
-
7
Lay them in the baking dish skin-side up.
-
8
Pour the vermouth or wine over the fish.
-
9
Break up the butter with your fingers and place little bits across the fish.
-
10
Bake the fish, uncovered, until the flesh turns just white and is semifirm to the touch, about 5 to 8 minutes.
-
11
When you cut into the fish, the center should be just opaque.
-
12
To prepare the pesto:
-
13
Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and 1 cup of hot tap water.
-
14
Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.
-
15
To finish the dish:
-
16
Remove the fish from the baking dish to a plate but do not discard the juices in the bottom of the pan.
-
17
Add half the pesto to the juices in the baking dish and mix together lover low heat until everything is combined.
-
18
Add the chopped basil, parsley, and celery leaf, and mix to combine all the ingredients.
-
19
If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water.
-
20
Spoon a portion of the pesto onto the bottom of each serving plate and place a fish fillet on top.
-
21
Drizzle more extra-virgin olive oil over the top.
-
22
Serve immediately.
