Seared Mediterranean Sea Bass Recipe

Boil the Potatoes

Place the baby potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and set aside.

Blanch the Haricot Verts

In a separate pot, bring salted water to a boil. Add the haricot verts and blanch for about 3 minutes until vibrant green. Drain and immediately transfer to an ice water bath to stop cooking.

Sauté the Heirloom Tomatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby heirloom tomatoes and sauté for 2-3 minutes until slightly softened. Season with salt and pepper. Remove from heat and set aside.

Sear the Sea Bass

Season the sea bass fillets with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sea bass fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.

Prepare the Beurre Blanc

In a small saucepan, combine the shallots, white wine, and lemon juice. Bring to a simmer and reduce until only 2 tablespoons of liquid remain. Lower heat and whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Stir in lemon zest and season with salt to taste.

Plate the Dish

On each plate, arrange the boiled baby potatoes, blanched haricot verts, and sautéed heirloom tomatoes. Place the seared sea bass on top and drizzle with the Meyer lemon beurre blanc. Serve immediately.