Seared sea bass with crispy breadcrumbs, velvety mashed carrots and garlic spinach. The perfect fancy meal at home!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CARROT PUREE:
- 4 whole Carrots, Washed
- olive oil, salt, pepper
- ½ cups Half half
- ¼ cups chicken stock
- 2 tablespoons Butter
- 1 teaspoon yellow curry powder
- ¼ teaspoons Grounded ginger
- FOR THE MEYER LEMON CRUMBS:
- 2 tablespoons Butter
- ½ cups Panko breadcrumbs
- 1 whole Meyer lemon, zested
- 1 clove minced garlic
- FOR THE BAR:
- Butter and olive oil
- 2 rooms (approx. 7 oz. size) Sea bass, skinless
- Salt and pepper
- FOR THE SPINACH:
- 5 ounces, weight baby spinach
- 1 clove minced garlic
- 1 tbsp Butter
Preparation
For the carrot puree:
Preheat the oven to 450ºF. Cut the carrots into chunks and arrange them on a baking sheet. Drizzle carrots with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until tender and dark around the edges.
When the carrots are grilled, put them in the blender with the rest of the ingredients. Puree until very smooth and adjust seasonings to taste – I start with 1/2 tsp salt and increase as needed. Add more broth 1 tablespoon at a time to achieve the consistency of thin mashed potatoes.
While the carrots roast, prepare the breadcrumbs.
For the breadcrumbs:
Add butter and panko to a small skillet over medium-high heat. Stir to combine and toast the breadcrumbs for a minute or two until golden brown. Turn off the heat and add the Meyer lemon zest, garlic and a pinch of salt and pepper. Transfer the breadcrumbs to a serving dish and cut the lemon into wedges for the fish.
For the bar:
When the carrots and breadcrumbs are cooked, preheat a non-stick pan for the sea bass with a drizzle of olive oil and a knob of butter. Sprinkle the sea bass all over with salt and pepper. When the butter foams, add the sea bass and let it sear undisturbed for about 2 minutes or until golden brown, then turn it over, searing it on all sides until it’s browned. be lightly golden.
For the wilted garlic spinach:
When the sea bass is almost cooked, preheat another skillet over medium heat for the spinach. Add spinach, garlic, butter and a pinch of salt. Sauté for 1-2 minutes until just barely wilted.
Divide some mashed carrots on each plate, then garnish with a piece of fish and half the spinach. Sprinkle the plate with breadcrumbs and serve with Meyer lemon wedges. Enjoy!
Remarks:
• Carrots can be prepared ahead of time, a day or two, and reheated in the microwave. Taste them again for seasoning and add a few pinches of fresh salt if needed.
• For the breadcrumbs, use a regular lemon if you don’t have a Meyer lemon!
• Any type of fish you like will work here! I like the skin for a nice even sear, and sea bass is such a treat, but cod and halibut are similar and equally delicious.
