Pan Seared Sea Bass Recipe
Saffron and mussel’s broth, new potatoes, edamame beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 2
Cook Mussels
Add mussels and saffron to the pot, followed by the vegetable stock. Bring to a simmer and cook until mussels open, about 5-7 minutes. Discard any unopened mussels.
- 3
Cook Potatoes
While the mussels are cooking, boil new potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 4
Sear the Sea Bass
In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Season the sea bass fillets with salt and black pepper, then place them skin-side down in the pan. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.
- 5
Prepare Edamame
While the sea bass is cooking, steam edamame beans for about 5 minutes until tender.
- 6
Plate the Dish
To serve, place a portion of new potatoes and edamame beans on each plate. Top with a seared sea bass fillet and ladle the saffron mussel broth around the fish. Garnish with fresh parsley.
