This recipe is definitely a bit of a potchke but it could be that perfect special recipe you were looking for this yom tov.

Four 6 ounce sea bass fillets, skinned
3 tablespoons extra-virgin olive oil
½ tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons each chopped fresh rosemary, parsley, thyme, and basil or 4 tablespoons each parsley and basil
6 tablespoons Orange-Rosemary margarine (recipe follows) cut into 4 pats

Position a rack in the center of the oven and preheat to 400 degrees. Brush the fish on both sides with the oil. Season with the salt and pepper. Spread the herbs on a plate. Dip the flesh side of each fillet in the herbs to coat.

Heat a large, ovenproof nonstick skillet over medium-high heat. Add the fish, herbed sides down, and cook until lightly browned, about 6 minutes. Turn the fish. Place in the oven and bake just until the fish looks opaque when flaked in the center with the tip of a sharp knife, about 2 minutes. Just as the fish comes out of the oven, place a pat of the butter on each fillet.

Using the slotted spatula, transfer each fillet to a dinner plate. Serve immediately.

Orange-Rosemary Margarine 
1 cup (2 sticks) unsalted margarine, softened
Zest of 2 oranges
¼ cup fresh orange juice
1½ teaspoons finely chopped fresh rosemary
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

Using an electric mixer on medium speed, beat the margarine in a medium bowl until it is light and fluffy, about 2 minutes. Add the orange zest and juice, rosemary, salt, and pepper and mix well.

Place an 18-inch square of plastic wrap on your work surface. Scrape the margarine out onto the wrap, about 2 inches from the bottom edge, shaping the margarine into a rough strip about 12 inches long and 2 inches wide. Fold the bottom edge of the plastic wrap over to cook the margarine. Roll up the plastic wrap to shape the margarine into a cylinder. Pick up the cylinder by the two ends of the plastic wrap. Twist the ends of the wrap in opposite directions, and it will tighten to shape the margarine into a compact log. Refrigerate the margarine until it is firm, at least 2 hours. (The margarine can be refrigerated for up to 1 week. To freeze the margarine, wrap the log, still in the plastic wrap, in aluminum foil and freeze for up to 3 months.)

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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