Sea Bass Braised in Apple Cider Tarragon Recipe

Name: Sea Bass Braised in Apple Cider Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each sea bass fillets; 1 x salt and black pepper; 2 tablespoons tarragon leaves fresh, chopped; 2 tablespoons shallots chopped; 2 cups apple cider vinegar; 6 each mushrooms, morel; 1 cup fish stock; 2 each lemons juiced; 4 each egg yolks; 3 each tomatoes ripe; 1 x olive oil; 24 each tarragon leaves; 2 medium apples, granny smith sliced for garnish

Servings: persons

6 each sea bass fillets
1 x salt and black pepper
2 tablespoons tarragon leaves fresh, chopped
2 tablespoons shallots chopped
2 cups apple cider vinegar
6 each mushrooms, morel
1 cup fish stock
2 each lemons juiced
4 each egg yolks
3 each tomatoes ripe
1 x olive oil
24 each tarragon leaves
2 medium apples, granny smith sliced for garnish

1
Preheat oven to 350F (180C).
2
Slice sea bass into flanks to lay flat in a shallow baking dish.
3
Season lightly with salt and pepper and set aside.
4
Combine chopped tarragon, shallots, cider, morels, stock, and lemon juice, mixing well.
5
Pour into baking dish.
6
Place fillets in liquid, seal dish tightly with foil and bake 15 to 20 minutes.
7
Remove from oven, take fish from dish and keep warm.
8
Reserve cooking juices.
9
Allow cooking juices to cool.
10
Strain and set aside.
11
Whisk egg yolks until light and fluffy.
12
Pour juices over yolks and whisk again.
13
Season with pepper.
14
Reduce oven temperature to 150 degrees F.
15
Place tomatoes in pot of boiling water for one minute.
16
Douse in cold water and peel.
17
Slice each in half, squeeze out seed, an d dice into medium size chunks.
18
Pour olive oil to cover bottom of a Teflon coat ed pan (overproof) place tomatoes in pan, cover and bake 10 minutes.
19
Remove from oven.
20
To serve, preheat individual serving plates.
21
Pour about three ounces of sabayon sauce onto each plate, place sea bass on top, spoon tomatoes onto center of ea ch fillet, and slip four tarragon leaves under tomatoes pointing out.
22
Garnish plate with apple slices.

482

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 6 each sea bass fillets, 1 x salt and black pepper, 2 tablespoons tarragon leaves fresh, chopped, 2 tablespoons shallots chopped, and more.

Yes, Sea Bass Braised in Apple Cider Tarragon falls under the Seafood 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!

Sea Bass Braised in Apple Cider Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions