The Chef

Restaurants

Meals

Drinks

Restaurants›Broadway Restaurant›Seabass Frikassee Recipe

Seabass Frikassee Recipe

Name: Broadway Restaurants Seabass Frikassee Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces sea bass fillets, skin-on, pin bones removed; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp all-purpose flour (for dusting); 2 tbsp olive oil; 1 tbsp unsalted butter; 2 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 2 pcs shallots, minced (or small sweet onion); 2 pcs garlic cloves, minced; 2 pcs carrots, peeled and cut into 1/4-inch coins; 2 pcs baby zucchini, halved lengthwise and sliced 1/4-inch; 3 oz frozen peas, thawed; 6 pcs button mushrooms, halved or quartered; 1 cup dry white wine (such as Sauvignon Blanc); 1 cup low-sodium chicken or fish stock; 0.5 cup heavy cream; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 1 tbsp fresh tarragon leaves, finely chopped (or 1 tsp dried); 2 tbsp fresh parsley, chopped; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tsp cornstarch (optional, for thickening); 1 tbsp cold water (if using cornstarch); 4 pcs lemon wedges; 0.5 cup microgreens or extra parsley (optional); 4 servings cooked rice, mashed potatoes or buttered pasta (for serving)

Inspired by Broadway Restaurant

Time45m

Serves4

Make Seabass Frikassee Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seabass

4 pieces sea bass fillets, skin-on, pin bones removed

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp all-purpose flour (for dusting)

2 tbsp olive oil

1 tbsp Unsalted butter

Frikassee Sauce & Vegetables

2 tbsp Unsalted butter

1 tbsp extra virgin olive oil

2 pcs shallots, minced (or small sweet onion)

2 pcs Garlic cloves, minced

2 pcs carrots, peeled and cut into 1/4-inch coins

2 pcs baby zucchini, halved lengthwise and sliced 1/4-inch

3 oz frozen peas, thawed

6 pcs button mushrooms, halved or quartered

1 cup dry white wine (such as Sauvignon Blanc)

1 cup low-sodium chicken or fish stock

1/2 cup Heavy cream

1 tsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp fresh tarragon leaves, finely chopped (or 1 tsp dried)

2 tbsp Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tsp cornstarch (optional, for thickening)

1 tbsp cold water (if using cornstarch)

To Finish & Serve

4 pcs lemon wedges

1/2 cup microgreens or extra parsley (optional)

4 servings cooked rice, mashed potatoes or buttered pasta (for serving)

Method

Seabass

Prep fish

Pat the sea bass fillets very dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Dust and rest

Lightly dust each fillet with the 3 tbsp flour, shaking off excess. Let rest 5 minutes so the flour adheres.

Pan-sear

Heat a large nonstick or stainless sauté pan over medium-high heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When oil is shimmering and butter foams, add fillets skin-side down. Press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down 3–4 minutes until skin is crisp and golden. Flip and cook 1–2 minutes more until just cooked through (internal temp ~125–130°F / 52–54°C). Transfer fish to a warm tray and tent loosely with foil while you finish the sauce.

Frikassee Sauce & Vegetables

Sweat aromatics

Wipe the sauté pan if excessively burnt, then return to medium heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. Once butter melts, add the minced shallots and cook gently 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook vegetables

Add the carrot coins and mushrooms to the pan. Sauté 4–5 minutes until carrots begin to soften and mushrooms release moisture. Add the zucchini and cook 2 minutes. Stir in the thawed peas and cook another minute.

Deglaze

Pour in 1 cup dry white wine to deglaze, scraping browned bits from the pan with a wooden spoon. Increase heat to medium-high and reduce the wine by roughly half, about 3–4 minutes.

Simmer with stock & cream

Add 1 cup stock and bring to a gentle simmer. Reduce heat to medium-low and stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Simmer 3–4 minutes until the sauce coats the back of a spoon and vegetables are tender-crisp.

Adjust seasoning & thicken (optional)

Stir in 1 tbsp fresh lemon juice, 1 tbsp chopped tarragon, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. If you prefer a slightly thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir it into the simmering sauce; cook 1–2 minutes until thickened.

Finish

Taste and adjust salt, pepper, and lemon as needed. Reduce heat to low to keep warm until plating.

To Finish & Serve

Plate

Place a portion of cooked rice, mashed potatoes, or buttered pasta on each plate. Spoon a generous portion of the frikassee vegetables and sauce over the starch.

Add sea bass

Lay a seared sea bass fillet on top of the vegetables, skin-side up so it remains crisp.

Garnish & serve

Sprinkle with additional chopped parsley or microgreens, add a lemon wedge alongside, and serve immediately while hot.