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makes 4 servings
Preheat the oven to 425° degrees (preferably set on convection bake).
Combine the wine, lemon juice, and vinegar in a 12 inch sauté pan over medium heat. Add the bay leaves and garlic. Reduce the liquid to half of its original volume, about 5 minutes. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and set aside to cool to room temperature.
Arrange the sea bream in a single layer in a lightly oiled roasting pan. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Pour the cooled glaze over the fish and cover the roasting pan with aluminum foil. Bake in the preheated oven 15 minutes, or until the fish is cooked all the way through (it should be opaque rather than translucent, and it should feel firm to the touch). Transfer the fish to a platter.
Serve the fish hot, drizzled with the Extra Virgin Olive Oil and sprinkled with the basil.
With a degree from Canada's premier culinary academy, “L'Institut du Tourisme et de l'Hotellerie du Quebec”, MICOL NEGRIN moved to New York City and became the Editor and chief writer for The Magazine of La Cucina Italiana. Micol opened RUSTICO COOKING in Midtown Manhattan, with her husband Dino De Angelis to host cooking classes, cooking parties and team-building events. Author of three cookbooks: the James Beard-nominated “Rustico: Regional Italian Country Cooking”, “The Italian Grill” and “The Best Pasta Sauces: Favorite Regional Italian Recipes”. Micol is not only a skilled Italian chef, but an accomplished writer and well-respected authority on Italian cuisine, and has written articles for major publications (including Fine Cooking, Cooking Light and Bon Appetit).