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Brick Oven Sea Bass with Mushrooms

Print Recipe
Course Seafood

Ingredients
  

  • 2 carrots
  • 1 onion
  • 1 glove of garlic medium sized
  • 2 stalks celery
  • 4 tbsp olive oile your dish will only be as good as the olive oil
  • 2 lbs sea bass
  • salt and pepper
  • 8 oz white muschrooms
  • 4 tbsp Dijon mustard
  • 1 tsp capers
  • 1 cup arugula finely chopped
  • 1 tomato finely chopped
  • 2 tbsp balsamic vinegar

Instructions
 

  • Slice the onion, celery and carrots, and smash and mince the garlic.
  • Whisk the olive oil, capers and mustard, then mix with the chopped mushrooms.
  • Mix the Arugula, tomatoes and balsamic.
  • Fire the oven until the carbon burns off (650F+), then push the fire to one site and let the oven rest for a few minutes. Shovel out any excess coals. You want a hot oven, which is capable of browning your vegetables from the dome heat, but not so hot that you burn everything in the first few minutes.
  • Place the onion, carrot, celery, garlic and olive oil in the pan, and bake for 3-5 minutes, or until the onions and garlic are translucent and lightly brown.
  • Assemble the fish over the vegetables, and top with the mushrooms and mustard sauce. Return the pan to the oven to bake.
  • When the mushrooms are brown, and the fish is baked, remove the pan from the oven, and top with the Arugula and balsamic. Place the cooking pan on the table — take care to place all four layers on every plate when serving.