Recipes from An Epicurious Lifestyle's kitchen

Tag: Sea Bass

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

  We had a yard sale this past weekend and the best thing that came out of the sale was that I found my Savoring San Francisco Cookbook! I thought it fell behind the kitchen cabinets in Ireland and there it was in a box […]

Fire Roasted Scalloped Potatoes with Sea Bass, Roasted Tomatoes, and a Basil Pesto

Fire Roasted Scalloped Potatoes with Sea Bass, Roasted Tomatoes, and a Basil Pesto

My brother flew in last week for our brother-in-law’s Surprise Birthday Party! We started celebrating in anticipation of the party on Thursday. So…by the time Saturday night rolled around, I was surprised we weren’t all to pooped to party! On Thursday night my sister and […]

Roasted Sea Bass with Crimini Mushrooms

Roasted Sea Bass with Crimini Mushrooms

Just gotta love a man who calls you last-minute and says “I  just picked up some fresh Sea Bass from Stagnaro’s!”

So I look in the fridge and through some recipes and came up with this one – it’s a combo from two different recipes. It’s a bit “1980’s” with all the cream but, on a cold foggy night, it was very comforting. I served the Sea Bass on gorgonzola polenta. Peter was silent and eating…which says it all!

Roasted Sea Bass with Crimini Mushrooms

Ingredients

2 tablespoons olive oil

1 tablespoon of butter

1 shallot, finely diced

1/4 cup Marsala wine

8 oz. fresh Crimini mushrooms

1/2 cup of chicken stock

1 cup of heavy cream

Salt and pepper

2 tablespoons canola oil

2 fillets of sea bass (approximately 1 lb.)

1 tablespoon parsley, chopped

Directions

Preheat oven to 400 degrees. Place fish in heavy sauté pan, drizzle Sea Bass with olive oil and season with salt and pepper on both sides. Place in oven and roast for about 10 minutes it should be a little pink. Take out of oven and set aside. Make your Crimini mushroom sauce. Sauté the shallots and mushrooms in the olive oil and butter until brown on med-hi heat. Turn up heat, and add the stock, scrapping up all the mushroom bits and reduce to half. Add the Marsala wine and heavy cream and bring to a boil again. Turn down heat to a simmer and add the Sea Bass to pan, place lid on and reduce sauce to ¾ cup or until coats fish nicely. Fish is ready when it looks opaque. Serve immediately. Garnish with chopped parsley.

Peter’s Wine Pick:  Morgan Pinot Gris

~Happy Cooking!