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I have really been getting into the art of plating lately, so I have been creating recipes that I think not only visually look stunning, but taste amazing as well.

This is a great recipe in that, if executed right, can be made in about 30 minutes, total time.

It consists of three components:

1.     The Seared Chilean Sea Bass with a Lemon Butter Thyme Sauce

2.     A Basil Pea Puree

3.     Parmesan Potato Crisps

The way you see the recipes written below will yield you 4 servings perfectly. I garnished the top of my Chilean Sea Bass with some Pea Shoots and Radishes to add color and texture to the plate.

 

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Chilean Sea Bass

Seared Chilean Sea Bass with a Butter, Lemon and Thyme sauce

Author Category: Seafood Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 4
Ingredients
  • 2 lbs Chilean Sea Bass (cut into 4 equal fillets (skin on))
  • Salt
  • 1 Tablespoon Butter
  • 2 Sprigs Thyme
  • 1 Tablespoon Lemon Juice (fresh)
Directions
  • Heat up a large heavy-bottomed skillet over a high heat. *Don't use a non-stick pan* - Add in enough canola oil to lightly coat the bottom of the pan. Once smoking hot, season your fish with salt on both sides , and place in the pan, skin side down. Once you can see that the fish has cooked halfway up the side of the fillet, flip it over (about 2-3 minutes).
  • At this point, add in your butter and thyme - baste the fish with a spoon. When you see the fish is almost completely done cooking (about 2-3 minutes), add in your lemon juice and cook another 10 seconds.. Remove the fish from the pan and serve with some of the sauce ladled over it.
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Basil Pea Puree

Smooth and bright Basil Pea Puree

Author Category: Puree Prep Time:
Cook Time:
Total Time:
Serving Size:
Makes 1 cup
Ingredients
  • 1/2 Cup Onion (sliced thin)
  • 1 Garlic Clove (chopped roughly)
  • 1 1/4 Cups Frozen Peas (thawed)
  • 10 Parsley Leaves
  • 3 Basil Leaves
  • 3 T Heavy Cream
  • Salt
Directions
  • Heat up a teaspoon of Olive Oil in a medium sized saute pan. Add in your onions and cook for about 5 minuets over a medium heat. Add in your garlic and peas, and cook about 2-3 minutes stirring frequently so as not to burn the garlic. Remove from the heat and pour the contents into a vitamix/blender.
  • Add into the blender your basil, parsley, and heavy cream. Process for about 45 seconds or until extremely smooth. Taste and season with salt - process again.
  • Pour the contents of the blender through a fine mesh strainer in a bowl, to remove any solids - this creates a super light and fluffy puree. *tip: use a ladle to help force the puree through the strainer!
  • When you're ready to serve the puree - just re-heat in a small saucepan.
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Parmesan Potato Crisps

Crispy Thin Potatoes topped with Parmesan Cheese

Author Category: Side Dish Prep Time:
Cook Time:
Total Time:
Serving Size:
About 25 Crisps
Ingredients
  • 12 oz Yukon Gold Potatoes (sliced 1/4" thick)
  • 1 Teaspoon Canola Oil
  • Salt and Pepper
  • 1 Tablespoon Parmesan Cheese (grated)
Directions
  • Preheat your oven to 425 degrees. Slice your potatoes on a mandolin or with a knife about 1/4" thick. Toss the potatoes in a bowl with 1 teaspoon of canola oil, salt and pepper.
  • Lay the potatoes out on a sheet tray lined with a silpat, and top with the grated parmesan cheese.
  • Bake for about 15 minutes. Remove from oven, and allow to stand for 2 minutes before removing the potatoes from the pan.
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