Pine nuts, golden raisins, sherry vinegar and capers combine to make this sweet and sour nutty sauce for oven-roasted fish.
1 whole sea bass, approximately 1 lb. (cleaned)
1 lemon, cut into wedges
5 cloves garlic
4 thyme springs
1/2 cup Farm Fresh Nuts Dry Roasted Pine Nuts
2/3 cup golden raisins
1/4 cup capers
1 tablespoon sugar
1 teaspoon salt
1 1/2 cup sherry vinegar
1/3 cup parsley, chopped
1 red bell pepper, sliced thin
extra virgin olive oil
Prepare the sauce: In a small sauce pot, combine sherry vinegar, sugar and salt. Heat five minutes.
Add bell pepper, capers, parsley and raisins. Reduce sauce for five minutes.
Stir in toasted pine nuts and allow to cool to room temperature.
Season with salt and pepper.
Roast the fish: Preheat oven to 400°F.
Rinse with cold water and pat dry.
Use a sharp knife to score three cuts on the outer flesh of the fish, not more than ⅛” deep.
Brush the fish with olive oil. Season with salt and pepper, inside and out.
Stuff fish with garlic, thyme and lemon.
Bake for 15 to 18 minutes, until flesh is opaque.
Remove garlic, lemon and thyme.
Top with agro dulce sauce and serve immediately.