Description
Tender sea bass, seared so simply to highlight the fish, surrounded with silky pureed carrots, spinach, and garlic Meyer lemon bread crumbs for a perfect crunch. Your new at-home fancy meal is here!
Ingredients
Scale
Pureed Carrots
- 4 carrots, scrubbed
- olive oil, salt, pepper
- 1/2 cup half and half
- 1/4 cup chicken stock
- 2 tablespoons butter
- 1 teaspoon yellow curry powder
- 1/4 teaspoon ground ginger
Meyer Lemon Bread Crumbs
- 1/2 cup panko bread crumbs
- 2 tablespoons butter
- 1 meyer lemon, zested
- 1 clove garlic, minced
Sea Bass
- 1 pieces sea bass, skin off, about 7 ounces each
- butter and olive oil
- salt and pepper
Wilted Garlic Spinach
- 5 ounces baby spinach
- 1 clove garlic, minced
- 1 tablespoon butter
Instructions
- Carrots: Preheat the oven to 450F. Cut the carrots into chunks, and arrange them on a baking sheet. Drizzle the carrots with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until tender and dark at the edges. When the carrots have roasted, transfer to a blender with the rest of the ingredients. Puree until very smooth and adjust seasonings to your taste: I start with 1/2 teaspoon salt and increase as needed. Add more stock 1 tablespoon at a time to achieve the consistency of thin mashed potatoes.
- While the carrots are roasting, make the bread crumbs: Add the butter and panko to a small skillet over medium high heat. Stir to combine and toast the bread crumbs for just a minute or two until golden brown. Turn the heat OFF and add the Meyer lemon zest, garlic, and a sprinkle of salt and pepper. Transfer the bread crumbs to a dish for serving and cut the lemon into wedges for the fish.
- When the carrots and bread crumbs are done, preheat a nonstick skillet for the sea bass with a drizzle of olive oil and a pat of butter. Sprinkle the sea bass all over with salt and pepper. When the butter foams, add the sea bass and let sear undisturbed for about 2 minutes or until golden, then turn, searing on all sides until light golden brown.
- When the sea bass is nearly done, preheat another skillet to medium heat for the spinach. Add the spinach, garlic, butter, and a sprinkle of salt. Saute for 1-2 minutes until the fish is just barely wilted.
- Spread some carrot puree on each plate, then top with a piece of fish and half the spinach. Sprinkle the plate with bread crumbs and serve with Meyer lemon wedges. Enjoy!
Notes
Carrots: Can be made in advance, a day or two even, and reheated in the microwave. Taste them again for seasoning and add a few fresh pinches of salt if needed.
Bread Crumbs: Use a regular lemon if you don't have a Meyer lemon!
Fish: Any kind of fish you like will work here! I like skin-off for a nice even sear, and sea bass is such a treat, but cod and halibut are similar and equally delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish