Here is a recipe that give blue apron or any of those other home meal plans a run for their money. I recently had flown out to California and arrived around 4 pm in the afternoon. After getting my rental car I headed towards Malibu. I surprisingly made decent time considering it was rush hour. I made it to work around a little after 5pm. I had a co-worker buy the fish for me so I didn’t have to stop at the store. I took whatever vegetables I had leftover from the time I spent there the week before and were still good. They wanted to eat around 6 so this was a 30 minute meal. Jp said it was the best sea bass fish he has ever had, so not bad for a 30 minute meal. This goes to show that you always don’t have to spend all day cooking to make good food but you do need to execute proper cooking techniques. Here is the recipe I hope you enjoy it

1 lb of sea bass cut into 4 oz pieces 

2 tbsp of olive oil

2 tbsp of butter 

Asparagus conserva 

1 bunch of asparagus cut into rounds 

1/2 of english cucumber diced 

3 radishes julienned 

1/2 cup of capers

10 red hot cherry peppers sliced 

1 cup of sliced spring onions 

1/2 cup of rice wine vinegar

1/4 cup of white balsamic

3 tbsp of sherry vinegar

1/4 cup of juice from capers 

1/4 cup of pickle juice 

3 tbsp of chopped dill 

1 1/2 tbsp of salt or more 

2 tsp of chili flakes 

1 lemon zested 

Celery root puree

1 small celery root 

3 small yellow potato 

1/4 cup of milk 

1/2 stick of butter

salt and pepper to taste 

For the Asparagus Conserva

Add all the liquid (vinegars) to a small pot and bring to a boil. Meanwhile place all the chopped vegetables in a heat proof boil or container. Once the pickling juice comes to a boil pour over all the vegetables. Then add salt, zest, and chili flakes to season. Wait about 20 minutes and then add the chopped dill and olive oil(this will hopefully give enough time to allow the mixture to cool a bit so the dill won’t turn brown. Taste and adjust seasoning with salt if need be. Set aside and keep warm.

For the Celery Root puree,

Place celery root and potato in a small pot. Fill with water and 2 tsp of salt. Then bring to a boil and turn down to a simmer until potato and celery root are tender. Strain off the water add cold butter, milk and puree until smooth. Season with salt and pepper and keep warm.

To Finish,

In a large saute pan on medium heat add oil. Take sea bass and season with salt. Place the sea bass fillet side down. Season the bottom side of the fillet with salt and black pepper now too. Cook for 6-7 minutes on the one side. The fish should be cook almost all the way through on the one side. The fish should form a natural golden brown crust. Then turn over and cook for 1 more minute. Turn off the heat and allow the fish to rest in the pan for another minute. Meanwhile add a large spoonful of the celery root puree. Add the fish to the plate. Then spoon over the fish the warm asparagus conserva. Drizzle with a little extra olive oil if desired and a little extra dill. Serve and enjoy!

bass with asparagus conserva .JPG