Black Bass With Pine Nuts Recipe

Name: Black Bass With Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dry white wine, plus; 2 tablespoons dry white wine; 1 shallot, chopped; 1 small bay leaf; 2 tablespoons heavy cream; 8 ounces unsalted butter, cut into small pieces; ½ teaspoon crushed saffron; 2 tablespoons water; 6 tablespoons extra virgin olive oil; 2 tablespoons aged balsamic vinegar; 4 tablespoons unsalted butter; 2 ounces toasted pine nuts; 2 ounces golden raisins; 12 lb Baby Spinach; salt and pepper; 4 (6 ounce) black sea bass or 4 (6 ounce) sea bass fillets, boned; salt and pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 2 12 ounces pine nuts, toasted and finely chopped; 1 ounce plain breadcrumbs

Servings: persons

½ cup dry white wine, plus
2 tablespoons dry white wine
1 shallot, chopped
1 small bay leaf
2 tablespoons heavy cream
8 ounces unsalted butter, cut into small pieces
½ teaspoon crushed saffron
2 tablespoons water
6 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
4 tablespoons unsalted butter
2 ounces toasted pine nuts
2 ounces golden raisins
12 lb Baby Spinach
salt and pepper
4 (6 ounce) black sea bass or 4 (6 ounce) sea bass fillets, boned
salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 12 ounces pine nuts, toasted and finely chopped
1 ounce plain breadcrumbs

1
To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry.
2
Add the cream, then whisk in the butter; set aside and keep warm.
3
Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half.
4
Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve.
5
Keep the sauce warm.
6
The Vinaigrette: Mix the olive oil with the vinegar and set aside.
7
The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns.
8
Add the spinach, salt and pepper and saute until wilted.
9
Transfer to a warm plate.
10
The Fish: Preheat the broiler.
11
Season the flesh-side of the fillets with salt and pepper.
12
Heat the olive oil in a nonstick skillet.
13
Add the fish and saute over medium heat until crisp.
14
Turn and cook for 30 seconds longer.
15
Transfer to a heat-proof platter.
16
Melt the butter in a small skillet.
17
Add the chopped pine nuts and breadcrumbs, and cook until foaming.
18
Spoon over the fish.
19
Broil until golden brown.
20
To Serve: Arrange the fish on the spinach.
21
Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.

1622

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ½ cup dry white wine, plus, 2 tablespoons dry white wine, 1 shallot, chopped, 1 small bay leaf, and more.

Yes, Black Bass With Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bass With Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions