6 oz Sea Bass fillets cut ½-inch thick
¼ cup heavy cream
1 TBSP seasoning spice mix
¼- to ½ cup all-purpose flour
First, you will want to portion out the
fillets by slicing the fish ½-inch thick or, I should say, thin. This will help
ensure that the fish cooks quickly and evenly when in the pan.
*Crack open the eggs in a mixing bowl
and add the cream, seasoning mix and whip until everything is married together.
You then can start with a ¼ cup of all-purpose flour to make your batter. You
don't want the batter to be too thin or it may not adhere well to the fish - and
if it is too thick from too much flour the fish will have a doughy coating after
* When the batter is done, hold it in the fridge with the fish. Next, you will
prepare the vegetable and white bean mix to serve under the fish.
(For the white bean/vegetable mix):
2 TBSP extra virgin olive oil
¼ cup peeled red pearl onions
6 ounces sliced mushrooms
¼ cup marinated artichoke hearts, cut in quarters, save some liquid
¼ cup marinated sun dried tomatoes, julienne cut
8 pieces cured, pitted olives (you can find these in specialty stores)
½ pint baby red and yellow pear tomatoes
1 can (14 oz.) white cannellini beans
½ cup chicken stock
¼ cup fresh lemon juice
¼ cup brined capers, drained
4 ounces sweet butter, cut into smaller pieces
2 TBSP chopped Italian parsley and chives
Kosher salt & fresh ground pepper
* Most of the work in making this is in the time to gather everything together.
Otherwise, it is
* Take a large pan and heat up the olive oil. Once it begins to get warm, add
the red pearl
onions and sliced mushrooms. After a few minutes - once the mix begins to wilt
cooking -- add the artichoke hearts (with some marinating liquid), sun dried
olives, red-yellow pear tomatoes and simmer on medium heat for a good 10
* Everything at this point should be soft and simmering well together. At this
point you can
add the cannellini beans, chicken stock, lemon juice and capers. Let the mix
simmer for five
minutes, then add the butter a few pieces at a time while gently stirring. This
will give the
butter a chance to emulsify on and around the vegetables.
* Add the parsley and chives at the end so they keep their vibrant color. Taste
and adjust as you see fit.
* Keep this mix on the side, as you now need to cook your fresh-caught (or
* Heat up a large, non-stick pan with a ¼-inch of whatever oil you like to cook
with. Peanut or canola oil is fine for me.
* You will need to pull out your portioned fillets and also give a stir to your
egg batter to
check that the consistency is right. Sometimes the flour you have added will
cream and egg than you wanted, so you can simply drizzle in a little bit of
water to loosen
the batter up.
* The oil should now be fairly hot (not smoking hot or this will burn) and you
can now dip the
sea bass fillet in the egg batter and smack the fillet on both sides of the bowl
to remove any
excess batter. Gently lay all four coated fillets in the pan and pan fry each
side for 3 minutes
or so. You do not want the pan to get too hot or it will burn. You are working
to get a
perfectly browned and crisped-up coating before you flip over the fish.
* Turn the fish over to cook the other side for another 3 minutes. Since you
have thin slices,
the fish will cook evenly and quickly.
* Prepare your four plates and spoon out the bean and vegetable mix, top with a
fillet and I like to drizzle some of the pan sauce on the fish and then serve.
To compliment this try a nice table white wine like
Moscato available at most
large stores like Publix etc.