Recipe courtesy of Richard Farnabe
Save Recipe Print

Ingredients

Directions

Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Black Sea Bass Crudo

Recipe courtesy of David Pasternack

Sauteed Sea Bass Fillet with Cucumber

Recipe courtesy of L'Ecole

Black Sea Bass en Paupiette

Recipe courtesy of Le Cirque

Black Sea Bass and Mussels a la Nage

Recipe courtesy of Jeremy Marshall

Black Sea Bass in Spring Vegetable Broth

Recipe courtesy of Food Network Kitchen

Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue

Recipe courtesy of Rick Moonen

Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon

Recipe courtesy of The Castle

Browse Reviews By Keyword

          Latest Stories