Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Purple Rice

   Rinse the purple rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender. Fluff with a fork and set aside.

2. 2

   Sauté the Baby Bok Choy

   While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby bok choy and sauté for about 3-4 minutes until tender. Season with salt and pepper, then remove from the skillet and set aside.

3. 3

   Cook the Sea Bass

   In the same skillet, add another tablespoon of olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until the fish is cooked through. Remove from heat.

4. 4

   Make the Lemon Butter Nage

   In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the vegetable stock and lemon juice, stirring to combine. Allow to simmer for about 5 minutes until slightly reduced.

5. 5

   Serve

   On each plate, place a serving of purple rice, top with the sautéed baby bok choy, and lay the sea bass fillet on top. Drizzle the lemon butter nage over the fish and serve immediately.