Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Seared Sea Bream with Fregola, Spring Vegetables and Arugula Pesto
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 55 g
- Cholesterol
- 97 mg
- Sodium
- 1245 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 55 g
- Cholesterol
- 97 mg
- Sodium
- 1245 mg
Ingredients
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Directions
- Bring a pot of water to a boil and aggressively season with salt; the water should taste like the ocean. Set up an ice bath and season with salt. Add the asparagus to the boiling water and cook for 3 to 4 minutes or until tender and bright green. Remove from the boiling water and place directly into the ice bath. Repeat the same process with the snap peas. Once the vegetables have cooled, remove from the ice bath and pat dry. Slice the snap peas into bite-sized pieces.
- Bring the water back to a boil. Add the fregola and cook for 7 to 8 minutes, or until tender and cooked through. Strain, then toss with a drizzle of olive oil to prevent the fregola from sticking together.
- Preheat a large stainless-steel pan over medium-high heat and add a drizzle of olive oil. Add the garlic and red pepper flakes. Cook the garlic just for a few minutes until it starts to become golden brown, then remove and discard. Add the asparagus and cook just until warmed through, 2 to 3 minutes. Season with salt, then remove and set aside. To the same pan, add the zucchini, then season with salt and sauté for 2 to 3 minutes. Add the spring onion whites and continue to cook for another 2 to 3 minutes or until the onions are translucent. Add the fregola and toss together. Add the chicken stock and bring to a boil, then reduce to a simmer and gently cook for a few minutes until tender. Add the lemon zest, lemon juice, diced snap peas and 1/2 cup Parmesan and toss until fully combined.
- Gently score the skin of the fish and pat dry well. Add enough olive oil to coat the bottom of a large nonstick pan and set over medium-high heat. Once the oil shimmers, sprinkle the fish on both sides with salt and place in the pan, skin-side down. Oil the bottom of another large stainless-steel pan and use the oiled bottom to press down the fish. This will allow the skin to be in full contact with the bottom of the pan and get extra crispy. Cook for about 2 minutes on the skin side, then flip over and cook for another 2 to 3 minutes or until the fish is just gently cooked through and flaky.
- Meanwhile, for the arugula pesto, add the spring onion greens, arugula, pine nuts and remaining 1/2 cup grated Parmesan to a blender. Slowly stream in the 1/4 cup olive oil. If the mixture seems too thick you can add a little more olive oil. Season with salt.
- To serve, spoon the arugula pesto onto a serving plate. Place some of the asparagus over the pesto in a small pile, then top with the seared fish, skin-side up, and the fregola. Garnish with the micro sorrel.
