Best Herb Encrusted Sea Bass With Sundried Tomato Chardonnay Sauce Recipes

Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 22

2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
1 teaspoon black peppercorns, crushed finely
2 cloves garlic, minced
2 tablespoons olive oil
2 (8 ounce fillets) fresh sea bass
1/4 cup Cognac or brandy
1/3 cup fish stock
Salt and pepper
1 bunch asparagus, blanched and refreshed
Sundried Tomato-Chardonnay Sauce, recipe follows
2 basil buds, for garnish
1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish
1/4 cup olive oil
2 tablespoons black peppercorns
2 tablespoons shallots
3 cups Chardonnay
1 fresh bay leaf
1 teaspoon fresh lemon juice
1 large sun-dried tomato, chopped
1/2 pound butter, cut into small cubes
Salt

Steps:

In a flat plate, mix the basil, thyme, peppercorns, and garlic.
Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
Season with salt and pepper.
Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.
Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.

Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Yield Serves 4

Number Of Ingredients 9

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

Steps:

Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
Transfer fish to plates. Top with spoonful of tapenade and serve.