Black Bass Au Poivre Recipe
Pan Roasted, with Green Peppercorns, Blistered Lacinato Kale, Delicata Squash and Beech Mushroom Conserva
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Ingredients
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Fish
Vegetables
Miscellaneous
Method
Preparation
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Prepare Squash
Slice the delicata squash into half-moons and remove the seeds.
- 3
Prepare Kale
Wash and dry the lacinato kale, removing any tough stems.
- 4
Prepare Mushrooms
Clean the beech mushrooms and set aside.
Cooking
- 5
Cook Bass
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the black bass fillets with salt and black pepper.
- 6
Sear Fillets
Once the oil is hot, add the fillets skin-side down and sear for about 3-4 minutes until golden brown. Add green peppercorns during the last minute of cooking.
- 7
Roast Fillets
Flip the fillets and transfer the skillet to the preheated oven. Roast for 5-7 minutes until cooked through.
- 8
- 9
- 10
Season Vegetables
Finish the vegetables with lemon juice and season with salt and pepper to taste.
Plating
- 11
Plate Dish
Arrange the sautéed kale, delicata squash, and beech mushrooms on a plate. Place the black bass fillet on top and garnish with additional green peppercorns if desired.