PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH
Steps:
- Preheat oven to 400 degrees F.
- In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
- In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
- In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN AND COLORFUL PEPPER INFUSED BROTH
Steps:
- preheat oven to 400F In a saute pan, add olive oil and sea bass. Saute until brown on both sides. Remove from pan. finish cooking fish in oven about 3 to 5 minu. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by 2/3 and add fish stock and reduce by 1/4. Season. In a large bowl, add fish broth. Placd sea bass in center of bowl. Garnish with corn.
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