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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Haricots Verts
Bring a pot of salted water to a boil. Add the haricots verts and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
Make the Yuzu Butter
In a small saucepan over low heat, melt the unsalted butter. Once melted, stir in the yuzu juice and season with a pinch of salt and black pepper. Keep warm on low heat, stirring occasionally.
Cook the Chilean Sea Bass
Heat olive oil in a non-stick skillet over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper on both sides. Place the fillets in the skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Combine and Serve
On a serving plate, arrange the blanched haricots verts next to the Chilean sea bass. Drizzle the yuzu butter over the fish and greens. Garnish with microgreens or lemon zest if desired.