Pan roasted Sea Bass with a white wine tomato sauce
September 16, 2015 Recipe by:
Sea bass has become one of the hottest fish on the market today. This recipe shows you a simple and delicious way to prepare it. Combining classic flavors such as tomato, white wine and butter, the flakey end product is sure to impress everyone's taste buds.
Prep Time: 10 Minutes
Cook Time: 30 minutes Yield: 4 servings Difficulty: Easy
1 tsp extra virgin olive oil
1 – 1 ½ lb sea bass, cut into 4 pieces
2 pinches salt & pepper
12 cherry tomatoes, halved
1/4 cup white wine
pinch of saffron
1 tsp butter
1 lb spinach, rinsed and sautéed
thyme & chopped parsley for garnish.
Pre-heat Oven to 300F
Swiss Diamond skillet, drizzle extra virgin olive oil over medium heat. Once the oil is hot, put the sea bass in the pan and let it brown on both sides.
Sprinkle salt and pepper on the fish as it is cooking.
Once browned, place the pan with the fish in the oven for about 20 minutes or until it flakes easily.
While the fish is cooking, prepare the sauce.
Swiss Diamond sauce pan, add sliced cherry tomatoes. Let them caramelize for a few minutes. Add a splash of white wine to deglaze the pan.
Add a pinch of saffron.
Finish the sauce with butter and a squeeze of lemon.
On a clean dinner plate, arrange some sautéed spinach on the bottom.
Take the fish out of the oven and lay it on top.
Drizzle the sauce with the cherry tomatoes over top.
Garnish with Thyme and or Chopped Parsley.
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