Seared Sea Bass With Romanesco, Meyer Lemon And Nasturtium Recipe

Prepare fillets

Pat sea bass fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes while preparing vegetables.

Sear

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 2 tbs olive oil and swirl to coat. Place fillets skin-side down, pressing gently for 10 seconds to ensure full contact. Cook without moving until skin is deeply golden and crisp, about 4–5 minutes depending on thickness. Flip carefully and add 1 tbs butter to the pan. Tilt the pan and spoon the foaming butter over the top of the fillets for 30–60 seconds to finish cooking (internal temp ~130–135°F / 55–57°C for medium). Remove to a warm plate and tent loosely with foil.

Boil potatoes

Place halved/quartered potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until just tender when pierced with a knife, about 10–12 minutes depending on size. Drain and set aside.

Blanch romanesco (optional - ensures bright color and shorter pan time)

Bring a pot of salted water to a boil. Add romanesco florets and blanch for 2 minutes, then immediately plunge into an ice bath to stop cooking. Drain and pat dry.

Pan-roast vegetables

In a large sauté pan, heat 2 tbs extra-virgin olive oil over medium-high heat. Add the drained potatoes and cook, turning occasionally, until they begin to brown, about 4–5 minutes. Add the romanesco florets, sliced garlic and 1 tsp fresh thyme; season with 1 tsp kosher salt and 1/2 tsp black pepper. Continue to cook, tossing occasionally, until romanesco is tender-crisp and edges are lightly caramelized, about 5–7 minutes. Taste and adjust seasoning. Keep warm until plating.

Sweat shallot

In a small saucepan over medium heat, add 1 tsp olive oil (or use a splash of the pan fat from fish if reserved). Add the minced shallot and cook until translucent and soft, about 2–3 minutes, without browning.

Deglaze & reduce

Add 1/4 cup dry white wine to the shallot and increase heat to medium-high. Scrape any fond from the pan and reduce the wine until nearly evaporated, about 2–3 minutes. Add 1/4 cup stock and the zest and juice of the Meyer lemon; simmer until liquid is reduced by about half, 2–3 minutes.

Finish sauce

Lower heat to low. Whisk in 2 tbs cold cubed butter, one piece at a time, until the sauce emulsifies and becomes slightly glossy. Stir in chopped capers (if using), the chopped nasturtium leaves, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm but do not boil once butter is added.

Divide the warm romanesco and potatoes between two plates, arranging them slightly off-center. Place a seared sea bass fillet atop each vegetable bed, skin-side up to show crispness.

Spoon 2–3 tbs of the Meyer lemon-nasturtium sauce beside and partially over each fillet so it pools around the vegetables. Drizzle with 1 tsp extra-virgin olive oil per plate, scatter microgreens or baby herbs, and garnish with a few whole nasturtium leaves and flowers for color and peppery brightness.

Serve immediately. Leftover sauce can be refrigerated for up to 2 days.