The Bass says to the bartender, “Give me a drink. I just got out of jail. I’m off the hook!” Buh-dum-bump. Yeah, that’s really (really) bad, I know. But I also needed a hook. And here you are! Just in time for this Friday’s edition of “how do I eat fish for Lent and NOT have it fried–again?”
Now, I admit that I like a good, crunchy, fried piece of fish, with flaky meat inside, and a crispy outside. No offense to the priests putting on those weekly fish fries, but that grease. That overdone batter. That tartar sauce. Ugh. My gut hurts just thinkin’ about it.
The good news is that sea bass (and other meaty white fish) can be not just better than the fried version, but downright fancy and delicious. Really, I’m serious. However, this particular version is a bit of a splurge (which I’ll give an alternative to in the notes section, I promise). This is a new fish dish for your Friday commitment (or for anyone who just likes fish, for that matter). Welcome to Chilean Sea Bass (sustainably sourced, of course) with colorful carrots and kale pesto sauce. Yeah, that’s what I said.
Sea bass is, hands down, one of my absolute favorite fish (salmon & arctic char being the other two). While it can be a little pricey, it’s worth the splurge on occasion. It’s meaty, flavorful, and most of all, not too “fishy”. Like my other favorite fish, it’s very easy to prepare, and sings on the plate when paired with other flavors. In this case, I used a kale pesto that I made late last Summer and froze in small batches for dishes just like this. Served with colorful carrots, it’s a delicious meal for any day of the week. And if you are looking for something to wow dinner guests, this would definitely do the trick.
Need a wine that will hold up to this meaty fish, but not overwhelm it? Chardonnay. However, given that so many Chardonnays these days are over oaked, buttery, woodsy messes (IMHO), an unoaked Chardonnay will turn my head every time. I’ve long been a fan of the Chardonnays from Peter Lehmann out of Australia. Light, refreshing, but with a full body, it is a great pairing not only for the fish here, but for the sweetness of the roasted carrots.
Once you have the whole package on the table, I would not hesitate to say that this sea bass recipe is “off da hook”! (yeah, I had to do it)
| Servings | Prep Time |
| 2 peopl | 10 minutes |
| Cook Time |
| 12-15 minutes |
|
|
|
|
This beautiful, flaky fish is a perfect palate for the kale pesto drizzled on top of it. The bursts of fresh flavor with the meaty texture of the fish is a combination whose time has definitely come. If you don't have the time to make homemade pesto, a regular jarred basil pesto would work just fine.
|
- 2 6 oz. pieces Chilean Sea Bass
- 2 tbsp. olive oil, divided
- 1 tbsp. butter (salted)
- salt & pepper, to taste
- 1/2 lb. tri-colored baby carrots
- 1 tbsp. kale or other pesto
- Preheat oven to 400 degrees. Clean carrots with carrot peeler, and trimming stalks to about 1/2 inch. Drizzle with olive oil, salt & pepper. Roast in oven for approximately 20 minutes, or until carrots begin to brown and can be pierced through with a fork.
- While carrots roast in the oven, begin to prep the sea bass. Pat dry each filet of sea bass. Drying it prior to cooking will help ensure a good sear.
- Time to add a little flavor. Sprinkle filets with salt and pepper, and drizzle with olive oil.
- Heat skillet over medium high heat. Melt butter until it begins to foam. I suggest using a cast iron or other heavy skillet, which will help distribute the heat better and get hot enough for a good sear on the fish.
- Place filets into skillet, and allow to brown, about 6 minutes. You'll know when it's time to flip them when they lift off of the skillet easily. If they're still sticking, leave them alone or the fish may begin to come apart.
- Flip filets and heat until cooked through, about 4 more minutes. Keep an eye on the filets to make sure they aren't translucent, but are not beginning to dry out on the sides. Remove filets from pan and set aside, tented with foil to keep warm.
- Top with kale pesto (see notes below for recipe) and serve alongside carrots for a beautiful and healthy dinner!
I promised you a note about an alternative for sea bass. If you don't want to splurge on the fish, no worries. You can use a thick filet of cod, or even barramundi. Both are firm in texture, and will hold up to the pan sear relatively well.
Note that with fish that is not as firm as sea bass, you will have to be more careful when pan roasting as they may be more prone to sticking to the pan. But if you can ensure that there is enough fat in the pan (olive oil or butter) as you sear it, and the pan is blazing hot, you have a much better chance of getting the fish to remain intact--and ready for chowing down!
Also, for kale pesto, follow a standard recipe for pesto, only substitute fresh kale leaves for 3/4 of the basil called for in the recipe. It's a fantastic use for this super green, and adds a light, earthy component that is a super complement to anything it's used on (fish, meat, pasta, toasty bread--the sky's the limit!). I've also been known to use spinach or other greens for pesto as well. A fun way to get your kids (or in my case, my husband!) to eat more greens!
What a gorgeous sear on your fish! Looks delicious.
Thanks. I had to learn p a t i e n c e to get that sear. Yeah, not normally one of my strong suits, but when you get this kind of result, suddenly the short wait ain’t so bad! :o)
Now that is one gorgeous piece of fish!
I heart sea bass – it’s such a great texture and it holds up so well to pan searing. I love how crispy your edges are. This looks so yummy. 🙂
OK. You got me hook, line, and sinker with the title. I’ve never seen the tri-color carrots sold in my local markets so I’ll have to look out for them. We live on the Southern New England coast and often catch sea bass in the summer. Pinning recipe for later. Thanks!
I have never been a bog fish person, but this one looks incredibly delicious! I might have to try this one!
It is such a great fish to try if you can find it. Mild, but meaty and just delicious. Hope you like it!
The fish, the kale pesto AND the colored carrots! PERFECTO!
Yum!!! Sounds very tasty! I love how crispy it looks.
That crispy part is my favorite, too! De-lish. :o)