I love seafood — all kinds, really! Fish, shellfish (especially crabs), raw, cooked — you name it! One of my favorite types of fish is Sea Bass. I don’t get to cook or eat it much because it’s expensive and not many supermarkets in my area regularly stock it. If I really want it, I have to travel about 15 miles to Wegman’s, which is a dangerous trip for me. Every time I go to Wegman’s, it’s because I want something fancy — like Sea Bass. Unfortunately, it’s impossible for me to ignore all the other fancy items available in the store and I’ll end up walking out with $500 worth of fancy groceries.

I was very excited to see several Sea Bass dishes available through Chef’d, the home meal delivery service that I absolutely love. All of the recipes I’ve bought from Chef’d has come with fresh, quality ingredients. I was curious how they would do with the Sea Bass, so I ordered this recipe that I’m happy to share with you!

The ingredients came in one box. And…. surprise, surprise! As usual, I was very pleased with the quality of all the ingredients, including the Sea Bass, which came as thick, nicely portioned individual wrapped pieces (photo below). The recipe is simple enough to prepare and tastes absolutely yummy! If you want to try it, Chef’d will deliver the ingredients right to your door!

Pan-Roasted Sea Bass with Herb Butter and Blistered Green Beans. Recipe from New York Times Cooking

A basting of thyme butter does wonders for any fish, but it gives these sea bass fillets a nutty flavor. The fast cooking method, adapted by Julia Moskin from Mark Usewisc of Mermaid’s Garden in Brooklyn, means that any fishy smell will dissipate quickly. Roasted potatoes and blistered green beans round out the plate.

Cook Time: 45 minutes

Skill Level: Easy Breezy

If you want to make this dish, you’ll need the items below.

Included in the Chef’d box (serves 4):

1/2 oz. fresh thyme

16 oz red creamer potatoes

16 oz green beans

8 garlic cloves

2 shallots

1/2 oz fresh parsley

2 lemons

4 sea bass fillets

4 pats butter

Not included in the Chef’d box:

baking sheet lined with foil

salt

black pepper

vegetable oil

medium bowl

2 large non-stick saute pans

Step-by-Step Directions

Let’s begin

Preheat oven to 375 degrees

Set 4 sprigs of thyme aside for later. Remove the leaves from the thyme and discard stems. Finely chop and place in a medium bowl.

Slice the potatoes into quarters and add to the medium bowl

Drizzle with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Toss to coat the potatoes

Place the potatoes on a sheet pan lined with foil and roast in the oven for 20 to 25 minutes until golden brown and fork tender

2. The knife work

Meanwhile, remove and discard the ends from the green beans and set aside

Finely cut the garlic cloves into 1/4 inch thin slices and set aside

Cut the shallot into 1/4 inch diced pieces and set aside

Remove the parsley leaves and discard stems. Roughly chop leaves and set aside for garnish

Slice the lemons into 6 wedges each and set aside

3. Sear the Fish

Pat dry the sea bass fillets with paper towels. Season each with 1/4 teaspoon each of salt and pepper. Transfer the fish to a plate.

Heat a large non-stick saute pan over medium-high heat and add 1/4 cup of vegetable oil.

When the oil is hot, add the sea bass fillets and sear on one side for 20 secods

4. Thyme for the Sea Bass

Lower heat to medium and let the fish cook for 2 minutes until golden and caramelized around the edges.

Carefully turn the fish over and add the butter and thyme sprigs

When the butter melts, use a spoon to baste the fish. Continue basting until golden and gooked through, about 1 minute (or until 145 degrees F)

Remove from heat and keep warm for plating

5. Cook the Green Beans

Meanwhile, heat another large saute pan over high heat with 4 tablespoons of vegetable oil.

When the oil is hot, add the garlic and shallots. Cook for 1 minute until garlic is fragrant and shallots are caramelized

Add the green beans and cook for 3 to 4 minutes, until blistered.

Season with 1/2 teaspoon each of salt and pepper. Stir and set aside for plating

6. Plate the food

In the center of four plates, place the green beans and potatoes. Add the sea bass.

Garnish with chopped parsley and arrange lemon wedges on the side

Enjoy!

Kenia is a late bloomer from Philadelphia, PA. She is excited to explore and get back in touch with her personal style. From fashion, to food, to travel, she looks forward to sharing her style journey with you!

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