Black Bass Recipe

Cooking Instructions

1. 1

   Prepare the Creamy Parsnips

   In a pot, bring water to a boil and add the chopped parsnips. Cook until tender, about 15 minutes. Drain and return to the pot.

2. 2

   Blend the Creamy Parsnips

   Add heavy cream, salt, and pepper to the cooked parsnips and use an immersion blender to puree until smooth. Keep warm.

3. 3

   Sauté the Morel Mushrooms

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the morel mushrooms and sauté until golden brown, about 5-7 minutes. Set aside.

4. 4

   Make the Herb Salsa Verde

   In a bowl, combine parsley, basil, minced garlic, lemon juice, and remaining olive oil. Mix well and season with salt and pepper to taste.

5. 5

   Cook the Black Bass

   Season the black bass fillets with salt and pepper. In the same skillet used for the mushrooms, add a little more oil if needed and cook the fillets for 3-4 minutes on each side until golden and cooked through.

6. 6

   Plate the Dish

   On each plate, spread a generous amount of creamy parsnips, top with the black bass fillet, sautéed morel mushrooms, and drizzle with herb salsa verde.