Recipe courtesy of Amy Blauberg and Eric Blauberg

Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 (7-ounce) sea bass fillets

Sea salt and freshly ground pepper, to taste

1 egg

3 tablespoons heavy cream

4 tablespoons panko bread crumbs (or your favorite cereal)

5 tablespoons vegetable oil

A few sprigs of thyme

6 Belgium endives (split into sixths)

Spice mix, recipe follows

Aged balsamic vinegar, to taste

2 tablespoons chives (thinly sliced) plus extra for garnish

Spice Mix:

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander seed

1/4 teaspoon ground cinnamon

1 tablespoon granulated sugar

1/4 teaspoon ground star anise

1/4 teaspoon cayenne pepper

Sea salt, to taste

White pepper (ground to taste)


  1. Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.