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.
I used the basil I am growing in my little urban garden!
Chilean Sea Bass
- 2 lbs Chilean Sea Bass (cut into 4 equal fillets (skin on))
- 1 Tablespoon Butter
- 2 Sprigs Thyme
- 1 Tablespoon Lemon Juice (fresh)
- 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.
Basil Pea Puree
Makes 1 cup
- 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
- 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.
Parmesan Potato Crisps
About 25 Crisps
- 12 oz Yukon Gold Potatoes (sliced 1/4" thick)
- 1 Teaspoon Canola Oil
- Salt and Pepper
- 1 Tablespoon Parmesan Cheese (grated)
- 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.