Roast Sea Bass with Chickpea Puree and Parsley Sauce
In this easy Tuscan dish, sea bass fillets are rolled up before roasting to help keep them extra-juicy. Slideshow: More Sea Bass Recipes
The chickpea puree and parsley sauce can be refrigerated separately overnight. Reheat the chickpea puree gently, adding water if it is too thick. Let the parsley sauce come to room temperature before serving.
Herb-scented, coastal Italian white.