Pan Roasted Sea Bass* Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss the kabocha wedges with 2 tbs olive oil, ¾ tsp salt, ½ tsp black pepper and 1 tsp maple syrup (if using) until evenly coated. Arrange in a single layer, skin side down where possible.

Roast for 25–30 minutes, turning once halfway, until tender and caramelized at the edges. Keep warm in the oven (turned off) or set aside and reheat briefly before serving.

Warm the stock in a saucepan over low heat; keep it at a gentle simmer.

In a large heavy-bottomed skillet or sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium-high heat. Add the sliced mushrooms and ½ tsp salt; sauté until they release liquid and become golden (6–8 minutes). Remove ½ of the mushrooms and set aside to fold into the risotto later.

Reduce heat to medium, add the remaining 1 tbs butter to the pan, then add the finely minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and fresh thyme and cook 30 seconds until fragrant.

Add the arborio rice and stir to coat grains in the fat; toast for 1–2 minutes until edges of the rice look translucent.

Pour in the ½ cup dry white wine and stir until mostly absorbed.

Begin adding warm stock, about ½ cup at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ½ cup. Continue this process for about 18–22 minutes until the rice is creamy and al dente.

When rice is nearly done (after about 15–18 minutes), stir the reserved sautéed mushrooms back into the rice. Adjust seasoning with 1 tsp kosher salt and ½ tsp black pepper.

Remove the pan from heat and stir in ¾ cup finely grated Parmigiano-Reggiano and 1 tbs butter. Taste and adjust salt and pepper. Keep warm until plating; risotto should be loose and creamy, not stiff.

Pat the sea bass fillets dry with paper towels. Season both sides, and the skin, with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Zest one lemon and reserve zest for the butter.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs olive oil and swirl to coat.

Place fillets skin-side down in the pan and press gently with a spatula for 10–15 seconds to prevent curling. Sear skin-side down without moving for 4–5 minutes until the skin is crisp and golden.

Flip the fillets and reduce heat to medium. Add 2 tbs unsalted butter to the pan and baste the fillets with the foaming butter for 1–2 minutes, spooning butter over the top to finish cooking. Cooking time after flipping will be 2–4 minutes depending on thickness; fish is done when opaque and flakes easily (internal temp ~130–135°F/54–57°C for moist, slightly medium). Remove fish to a warm plate and tent lightly.

To make the lemon-caper butter: in the same pan off the heat, add 1 tbs unsalted butter and melt with any browned bits. Stir in 1 tbsp lemon juice, 1 tbsp drained capers, reserved lemon zest, and 1 tbs finely chopped parsley. Spoon the butter over the fillets just before serving.

Reheat the roasted kabocha briefly if needed (5 minutes at 400°F/200°C) so it's warm and slightly crisped.

Portion ½ cup to ¾ cup mushroom risotto per plate and spread slightly in the center. Place a roasted kabocha wedge(s) alongside the risotto.

Set a skin-on sea bass fillet atop or next to the risotto. Spoon the warm lemon-caper butter over the fish and a little onto the risotto.

Garnish with remaining parsley or microgreens and a light grind of black pepper. Serve immediately.