Pan-Seared Chilean Sea Bass With Lemon Sauce
2 servings
Ingredients
1 lemon halved, seeds removed
2 (6-7ounces each) Chilean Sea Bass fillets skin removed, each cut in half
1/4 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup flour
1 tablespoon extra-virgin olive oil
1 small shallot, minced
2 tablespoons dry white wine
1 tablespoon unsalted butter
2 teaspoons chopped fresh thyme or oregano
Directions
Place a heavy skillet over medium-high heat. When very hot, add lemon cut-side down. Coat fish in flour that has been mixed with salt and pepper. When the lemon just begins to brown, about 3 minutes, push them to one side of the skillet and add oil and fish. Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly. Transfer fish and lemon to a serving plate.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute. Stir in wine and cook for 1 minute. Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour the sauce over the fish.
Italian Farro
Ingredients
1 cup pearled farro
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/4cup roughly chopped fresh parsley
¼ cup roughly chopped fresh basil leaves
Olive oil
Directions
Place the farro, apple cider, bay leaves, 1 teaspoon salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. Drain the farro and transfer to a large serving bowl.
Discard the bay leaves.
Stir in the herbs and ¼ teaspoon black pepper. Stir. Drizzle with olive oil and serve.
Sauteed Spinach
Ingredients
2-10 oz packages frozen spinach, defrosted and squeezed dry
2 cloves garlic, sliced thin
Salt and pepper to taste.
1/4 cup extra virgin olive oil
Directions
Place all the ingredients in a medium saucepan. Heat on medium and let the spinach cook slowly until tender and silky., about 15 minutes.
For the Love of Cooking
Looks like a very tasty meal.
mycookinglifebypatty
I love farro but never thought of the combination of apple cider and bay leaves. Definitely going to try that!
Jovina Coughlin
Yes those ingrey give the farro wonderful flavor. Do give it a try.
bksferg@gmail.com
Sea Bass is one of my all-time favorites. The recipe is a great one; I surely hope to try it one day soon.
Dorothy's New Vintage Kitchen
I will have to try apple with the farro, thanks!
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rhutcheson28
Nice meal, Jovina. I especially liked the farro.
Jovina Coughlin
Thank you for making these recipes and for letting me know you liked them.