Chilean Sea Bass Recipe
lobster, roasted corn, tomato, fava bean, fingerling potato, corn puree, tarragon oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Fingerling Potatoes
Preheat oven to 400°F (200°C). Toss fingerling potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
Cook the Chilean Sea Bass
In a large skillet, heat tarragon oil over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper. Add them to the skillet and cook for 4-5 minutes on each side until nicely browned and cooked through.
Prepare the Lobster and Vegetables
In a separate pan, combine the lobster meat, roasted corn, cherry tomatoes, and fava beans. Sauté for 3-4 minutes until heated through.
Plate the Dish
On each plate, spoon a generous amount of corn puree as a base. Place the cooked Chilean sea bass on top, and add the lobster and vegetable mixture over the fish. Arrange the roasted fingerling potatoes on the side.
Serve
Drizzle additional tarragon oil over the dish if desired and serve immediately.