Pan Roasted Chilean Sea Bass Recipe
Roasted Baby Potatoes, Broccolini, Maryland Corn, Heirloom Tomatoes Beurre Blanc
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Ingredients
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Sea Bass
Roasted Baby Potatoes
Broccolini
Maryland Corn
Heirloom Tomatoes Beurre Blanc
Method
Prepare the Ingredients
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Baby Potatoes
Wash and halve the baby potatoes. In a bowl, toss them with olive oil, fresh rosemary, salt, and black pepper.
- 3
Prepare Broccolini
Trim the ends of the broccolini and set aside. In a bowl, toss with olive oil, salt, and crushed red pepper flakes.
- 4
Prepare Heirloom Tomatoes
Rinse the heirloom tomatoes and chop them into small pieces. Set aside.
- 5
Prepare Shallots
Finely chop the shallots and set aside.
- 6
Prepare Corn
Remove the husks and silk from the fresh Maryland corn and cut the kernels off the cob.
Roast the Vegetables
- 7
Roast Baby Potatoes
Spread the baby potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden brown and tender.
- 8
Roast Broccolini
Add the broccolini to the baking sheet with the potatoes for the last 10 minutes of roasting, ensuring it is crispy and bright green.
Cook the Sea Bass
- 9
Sear the Sea Bass
In a large skillet over medium-high heat, add olive oil. Season the Chilean sea bass fillets with salt and black pepper. Sear the fillets for 4-5 minutes on each side until golden brown and cooked through.
Prepare the Maryland Corn
- 10
Make Heirloom Tomatoes Beurre Blanc
- 11
Prepare the Sauce
In a saucepan, combine the chopped shallots and white wine. Simmer over medium heat until reduced by half. Stir in the heavy cream and simmer until thickened. Gradually whisk in the butter until melted and the sauce is smooth. Season with salt and black pepper.
- 12
Add Tomatoes
Remove the sauce from heat and stir in the chopped heirloom tomatoes. Allow to sit for a few minutes to warm the tomatoes.
Plate the Dish
- 13
Assemble the Plate
On each plate, arrange the roasted baby potatoes, broccolini, and sautéed Maryland corn. Top with a Chilean sea bass fillet and drizzle with heirloom tomatoes beurre blanc. Garnish with lemon wedges.
