Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette Recipe

Name: Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces sliced mushrooms; 1 tablespoon butter; 1 tablespoon honey; 1 tablespoon soy; 1 tablespoon lemon juice; 1 tablespoon Sherry vinegar; 3/4 cup water; 3 1/2 ounces salted butter; 1 fingerling potato; 1 (6-ounce) sea bass fillet, skin on; Salt and freshly ground black pepper; 1/2 cup cream; Spice mixture, recipe follows; 1/2 cup flour; Fava beans, blanched; 2 white pearl onions, blanched and peeled; 2 red pearl onions, blanched and peeled; 2 yellow pear tomatoes, halved; 2 red baby tomatoes; 2 orange baby tomatoes, halved; 2 Sweet 100 tomatoes, halved; 1 teaspoon chopped oregano; 1 teaspoon chopped tarragon; 2 hazelnuts; 2 almonds; 1 tablespoon coriander; 1 tablespoon sesame seeds; 1/2 tablespoon black peppercorns

Servings: persons

7 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon honey
1 tablespoon soy
1 tablespoon lemon juice
1 tablespoon Sherry vinegar
3/4 cup water
3 1/2 ounces salted butter
1 fingerling potato
1 (6-ounce) sea bass fillet, skin on
Salt and freshly ground black pepper
1/2 cup cream
Spice mixture, recipe follows
1/2 cup flour
Fava beans, blanched
2 white pearl onions, blanched and peeled
2 red pearl onions, blanched and peeled
2 yellow pear tomatoes, halved
2 red baby tomatoes
2 orange baby tomatoes, halved
2 Sweet 100 tomatoes, halved
1 teaspoon chopped oregano
1 teaspoon chopped tarragon
2 hazelnuts
2 almonds
1 tablespoon coriander
1 tablespoon sesame seeds
1/2 tablespoon black peppercorns

1
For the vinaigrette: Saute sliced mushrooms in butter until caramelized.
2
Add honey, soy, lemon juice, and vinegar.
3
Add water and simmer slowly for 30 minutes.
4
Strain, pressing out all juice.
5
Make brown butter with salted butter.
6
Place pan in ice water to stop cooking.
7
Whisk into mushroom broth.
8
Cook fingerling potato, peel and cut into thirds.
9
Set aside.
10
Cut fish with skin into 3 pieces.
11
Season with salt and pepper.
12
Dip in cream, then spice mixture, then flour.
13
Heat 1 tablespoon oil in a saucepan and saute until crisp.
14
Heat vinaigrette with potatoes, fava beans, and onions.
15
Add tomatoes and herbs last.
16
Pour into bowl and add fish.
17
Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.
18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 7 ounces sliced mushrooms, 1 tablespoon butter, 1 tablespoon honey, 1 tablespoon soy, and more.

Yes, Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette

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