-L. wrote:
> It's the Striped Chilean Sea Bass signature dish that he used on last
> night's episode of Hell's Kitchen. It was the bass pan roasted (I
> think) with a grapefruit-basil sauce served on some sort of pureed
> white beans. Anyone know where I can find it?
> TIA,
> -L.


Don't know if this is the sea bass recipe from the TV show, but it is
from
one of his cookbooks:

>From Gordon Ramsay's "In the Heat of the Kitchen"


Sea Bass Baked on a bed of herbs

1 whole sea bass about 1-3/4 to 2-1/4 lbs - scaled and guted
2 tablespoons olive oil - plus extra fro drizzling
4 bay leaves
handful of rosemary sprigs
handful of thyme sprigs
handful of tarragon sprigs
handful of basil sprigs
handful of sage sprigs
(all herbs need not be used, but use at least four)
4-5 lemon grass stems, slit in half lengthwise
4 star anise
1 teaspoon mixed peppercorns
1 large lemon, thickly sliced and carmelized
sea salt and freshly ground black pepper

Rinse inside of fish well, make sure central blood lines are washed
away. Trim tail and fins. Pat dry, inside and out. Score skin of fish
on both sides with sharp knife.

Set aside two large sheets of aluminum foil 18-inches square.

Heat 1 tablespoon of olive oil in a large heavy frying pan. Lay fish in
pan and fry for about 30-seconds on each side to crisp skin slightly.

Remove from heat.

Pan fry lemon slices with a little olive oil for a few minutes
until they begin to carmelize around the edges. Set aside until needed.

Remove from heat.

Lay a aluminum foil square on counter and scatter herbs, lemon grass
and
spices in center of foil. Lay the whole fish on the herb bed.

Drizzle fish with a little olive oil and tuck the carmelized lemon
slices around the fish.

Cover fish loosely with other aluminum foil sheet and fold the edges
together
to seal. The foil should form a roomy tent around the sea bass that
allows
space for steam to surround and cood the fish.

Place the foil wrapped fish in a roasting pan and set aside in a cool
place
to infuse for 1 or 2 hours until ready to cook.

Preheat oven to 350-degrees F. Place roasting pan in center of oven and
bake
for 20-minutes until fish is only just cooked.

Remove from oven and let fish rest, still wrapped, for about 5 to 10
minutes
before serving.

Unwrap fish at table and spoon tasty juices over the fish as it is
served.



Rusty