This was a spin off of the wagyu meatball tortellini pasta dish I already made with the kobe meatball tortellini. Please see this recipe. Your basically adding fish, sautéed kale and summer squash to the dish.
Sea bass truffle pasta kale and squash
4 4oz piece of sea bass
1 bunch of dinosaur kale
8 oz of yellow party pan squash cut in half
In a hot saute pan add 2 tbsp of olive oil. Season sea bass on both side with salt. Place the sea bass fillet down into the pan. Turn down the heat to medium high. Cook for 5 minutes so the fish gets a really deep dark crust. In another large saute pan add olive oil, kale, and patty pan squash, Cook for 5 minutes. Place 20-25 tortellini in to a pot of salted water and allow to cook for 2-3 minutes. Strain out and place in the large saute pan with a few ladles of bordelaise sauce. Add a little of the pasta water to the pan to thin out the sauce if need be. Adjust the seasoning is need be, add truffles. To plate add a little of the fennel puree to the bottom of the plate. Add 5 tortellini to each plate along with the vegetables. Add the sea bass next to the pasta Add a little more sauce and truffles along with fresh parmesan and fennel fronds. Serve and enjoy!