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1
Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet.
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2
Turn fish over; repeat.
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3
Trim the thin edges of the fillets for even cooking.
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4
Remove pin bones with pliers.
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5
Cut each fillet in half for first-course serving; leave whole for main-course serving.
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6
Heat oven to 450 degrees.
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7
Heat butter, salt, and pepper in a large saute/fry pan over medium heat.
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8
Add in mushrooms; toss to coat.
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9
Cook till mushrooms release their liquid.
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10
Heat an ovenproof saute/fry pan over medium-high heat.
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11
Season both sides of the fillets with salt and pepper.
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12
Add in canola oil to pan.
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13
When oil is warm but not smoking, add in fillets skin-side down; remove from heat if too warm.
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14
Sear till crisp, golden, 1 1/2 to 2 min.
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15
Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 min.
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16
Add in shallots to mushrooms, and saute/fry.
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17
Toss greens with 3/4 quantity of Sherry Vinaigrette.
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18
Remove mushrooms from heat; add in remaining vinaigrette and chives.
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19
Drain fillets on paper towel.
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20
Distribute dressed greens on plates; top with mushrooms and fillets.
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21
Garnish each with chervil.
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22
SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl.
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23
Adjust seasonings, and set aside.
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24
Serves 4 as a first course, 2 as a main course.
