Recipe courtesy of Jean Georges

Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 1 serving
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For the Vinaigrette:

7 ounces sliced mushrooms

1 tablespoon butter

1 tablespoon honey

1 tablespoon soy

1 tablespoon lemon juice

1 tablespoon Sherry vinegar

3/4 cup water

3 1/2 ounces salted butter

Black Sea Bass with Spices:

1 fingerling potato

1 (6-ounce) sea bass fillet, skin on

Salt and freshly ground black pepper

1/2 cup cream

Spice mixture, recipe follows

1/2 cup flour

To finish:

Fava beans, blanched

2 white pearl onions, blanched and peeled

2 red pearl onions, blanched and peeled

2 yellow pear tomatoes, halved

2 red baby tomatoes

2 orange baby tomatoes, halved

2 Sweet 100 tomatoes, halved

1 teaspoon chopped oregano

1 teaspoon chopped tarragon

Spice Mixture:

2 hazelnuts

2 almonds

1 tablespoon coriander

1 tablespoon sesame seeds

1/2 tablespoon black peppercorns


  1. For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
  2. Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
  3. Cook fingerling potato, peel and cut into thirds. Set aside.
  4. Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
  5. Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.

Spice Mixture:

  1. Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.