Pan-Seared Chilean Sea Bass With Lemon Sauce
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
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.
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
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.
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
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
September 20, 2019 at 10:20 am
Looks like a very tasty meal.
September 20, 2019 at 10:43 am
I love farro but never thought of the combination of apple cider and bay leaves. Definitely going to try that!
September 20, 2019 at 10:45 am
Yes those ingrey give the farro wonderful flavor. Do give it a try.
September 20, 2019 at 10:47 am
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
September 20, 2019 at 11:59 am
I will have to try apple with the farro, thanks!
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October 15, 2019 at 8:33 am
Nice meal, Jovina. I especially liked the farro.
October 15, 2019 at 8:56 am
Thank you for making these recipes and for letting me know you liked them.