Michael Cimarusti has his ingredients on hand as he prepares his roasted fillet of white sea bass en escabeche in the Los Angeles Times Test Kitchen. (Anne Cusack / Los Angeles Times)
Cimarusti adds tomatoes and other ingredients to make the escabeche. (Anne Cusack / Los Angeles Times)
Cimarusti pours the escabeche into a colander in a bowl to get the liquid for the sauce. (Anne Cusack / Los Angeles Times)
Cimarusti reduces the escabeche in a sauce pan. (Anne Cusack / Los Angeles Times)
Cimarusti sprinkles Espelette pepper powder on the fillet. (Anne Cusack / Los Angeles Times)
The fillet is sauteed in butter over medium heat. (Anne Cusack / Los Angeles Times)
While sauteeing in the pan, the fish is basted with butter and its juices to keep it moist. (Anne Cusack / Los Angeles Times)
After sauteeing the fish on each side, it’s left to rest three minutes and then the temperature is checked. The fish is put on a roasting rack in a 300-degree oven for three minutes, then left to rest three minutes in stages until it reads 118 degrees on a thermometer. (Anne Cusack / Los Angeles Times)
The escabeche vegetables are placed onto the plate first. (Anne Cusack / Los Angeles Times)
The roasted fish is placed atop the escabeche and more vegetable garnish is added for the finished dish. (Anne Cusack / Los Angeles Times)
Cimarusti is the chef and owner at Providence and Connie and Ted’s. (Anne Cusack / Los Angeles Times)
