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Recipe:Roasted Chilean Sea Bass with Mustard-Basil-Lemon Sauce and Spiral Zucchini
- Prep time: 10 minutes
- Cook time: 20-25 minutes
Serves 2 - .
Ingredients
-
Qty 2$19.98
-
WFF Lemon Garlic Parsley Sauce
0.75 LBQty 6 OZ$4.98 -
WFF Basil Dorot
0.16 LBQty 1 CUBE$2.28 -
WFF Spiral Zucchini
0.75 LBQty 4 OZ$3.28 -
Qty$6.48
-
Qty$5.98
-
Dijon Mustard
Qty 1/2 TBSP -
Butter
Qty 1 TBSP -
Light Olive Oil
Qty 2 TBS -
Micro greens to garnish
Qty 2 OZ -
Lemon Zest, optional
Qty
Cooking
Instructions
- Sea Bass: Preheat oven 400 F. Heat 1 Tbsp. of olive oil over medium high heat in an iron skillet. Pat dry the fish filets, season with salt and white pepper and place in skillet. Quickly sear on one side until slightly golden or about 1-2 minutes. Flip to other side and place in the middle rack of the oven. Roast for 5-10 minutes or until internal temperature reaches 130 F.
- Sauce: While fish is in the oven, simmer the sauce over medium heat. Add mustard, basil and butter. Whisk until warm.
- Zucchini: Heat 1 tbsp. olive oil in a pan, quickly sauté the zucchini and season with salt and pepper.
- To Serve: Place zucchini spirals in the center of plate, then top with roasted sea bass. Pour some sauce around or on side of fish. Garnish with greens and lemon zest.