Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce Recipe

Name: Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh thyme leaves; 1 teaspoon black peppercorns, crushed finely; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 (8 ounce fillets) fresh sea bass; 1/4 cup Cognac or brandy; 1/3 cup fish stock; Salt and pepper; 1 bunch asparagus, blanched and refreshed; Sundried Tomato-Chardonnay Sauce, recipe follows; 2 basil buds, for garnish; 1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish; 1/4 cup olive oil; 2 tablespoons black peppercorns; 2 tablespoons shallots; 3 cups Chardonnay; 1 fresh bay leaf; 1 teaspoon fresh lemon juice; 1 large sun-dried tomato, chopped; 1/2 pound butter, cut into small cubes; Salt

Servings: persons

2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
1 teaspoon black peppercorns, crushed finely
2 cloves garlic, minced
2 tablespoons olive oil
2 (8 ounce fillets) fresh sea bass
1/4 cup Cognac or brandy
1/3 cup fish stock
Salt and pepper
1 bunch asparagus, blanched and refreshed
Sundried Tomato-Chardonnay Sauce, recipe follows
2 basil buds, for garnish
1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish
1/4 cup olive oil
2 tablespoons black peppercorns
2 tablespoons shallots
3 cups Chardonnay
1 fresh bay leaf
1 teaspoon fresh lemon juice
1 large sun-dried tomato, chopped
1/2 pound butter, cut into small cubes
Salt

1
In a flat plate, mix the basil, thyme, peppercorns, and garlic.
2
Heat the oil in a large saute pan.
3
Encrust the fish with the fresh spice mix.
4
Saute the fish delicately, about 3 minutes per side.
5
Without removing the fillets from the pan, drain off most of the oil.
6
Deglaze the pan with the Cognac.
7
Tilt pan to flambe, allowing the flame to crisp the crust on the fish.
8
Add the stock to extinguish the flambe, and to deglaze further.
9
Season with salt and pepper.
10
Divide asparagus between two serving plates, arranging the stalks decoratively.
11
Carefully place sauteed fish on top of the asparagus.
12
Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish.
13
Sprinkle the tomato concasse all over the plate.
14
Place a basil bud on top of the fish.
15
Heat olive oil in a saucepan, then add peppercorns and shallots.
16
Saute until translucent.
17
Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent.
18
With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce.
19
Strain through chinois.
20
Keep warm.

646

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 22 ingredients. The key ingredients include: 2 tablespoons chopped fresh basil leaves, 2 tablespoons chopped fresh thyme leaves, 1 teaspoon black peppercorns, crushed finely, 2 cloves garlic, minced, and more.

Yes, Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce falls under the Vegetarian 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.

Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce

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