Seared Chilean Sea Bass with Potatoes & Herb Sauce

    Seared Chilean Sea Bass with Potatoes & Herb Sauce - Make a beautiful, healthy restaurant-quality dish at home in 17 minutes. | foxeslovelemons.com

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

I totally crushed on the cover of Bon Appetit this month. In one image, one headline, one cover, it summed up what I aim to do with this blog – teach people how to cook restaurant-quality food at home. I was already in love with this beautiful plate of healthy food, but when I realized I could pull it all together in less than 20 minutes? Even bigger crush. Here’s how you can make this dish like the home chef that you are.

Bon Appetit April 2014

Minutes 1-4: Realize you don’t have a juicer to make the green juice. Shrug your shoulders, pull out your blender, and puree all of the juice ingredients. Dump the resulting herb smoothie into a fine-mesh strainer and set it over a bowl – the green juice drips into the bowl. Success. Chef Trick: Work with the equipment you have to make what you need.

Minute 5: Get super lazy about boiling potatoes and decide to microwave them instead. Scrub them, put them in a bowl and zap them. Chef Trick: Take shortcuts. Sometimes.

Seared Chilean Sea Bass with Potatoes & Herb Sauce - Make a beautiful, healthy restaurant-quality dish at home in 17 minutes. | foxeslovelemons.com

Minute 6: Get out a skillet and pre-heat it on the stove. Pat the Chilean sea bass dry and season it with salt. Chef Tricks: Always start with a screaming hot pan when cooking fish. Always start with dry fish. Always season with salt.

Minutes 7 – 13: Place the fish skin-side down in the screaming hot pan. Crispy skin is the best! Turn it and cook it a few minutes longer. While this is happening, get the yogurt out of the fridge and wash and trim your scallions. Chef Trick: Don’t just stand around and watch your food cook. Multitask and work on the next step of the recipe.

Seared Chilean Sea Bass with Potatoes & Herb Sauce - Make a beautiful, healthy restaurant-quality dish at home in 17 minutes. | foxeslovelemons.com

Minutes 14 – 17: Transfer fish to a plate to rest, put the scallions in the skillet for a quick char. Gather all of the elements and assemble the plates: green juice, potatoes, yogurt, fish and scallions. Go all Picasso on that plate and make it pretty. Chef Trick: A beautiful presentation never goes out of style, even at home.

Seared Chilean Sea Bass with Potatoes & Herb Sauce - Make a beautiful, healthy restaurant-quality dish at home in 17 minutes. | foxeslovelemons.com

 

Seared Chilean Sea Bass with Potatoes & Herb Sauce

Ingredients:

For the Green Sauce:



  • 2 celery stalks, roughly chopped

  • 2 cups packed fresh cilantro

  • 1 leek (dark green top only), roughly chopped

  • Juice of 1/2 lemon

  • Pinch of kosher salt


For the Potatoes, Fish & Assembly:



  • 1 pound small fingerling potatoes

  • 4 pieces (4 ounces each) Chilean sea bass

  • Kosher salt

  • 2 tablespoons olive oil

  • 8 scallions, trimmed

  • 1/2 cup Greek yogurt

  • Cilantro sprigs for garnish


Directions:


  1. Make the Green Sauce: Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.

  2. Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).

  3. Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.

  4. Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.

  5. Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.



Adapted from Bon Appetit


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For more recipes straight from the cover of food magazines, check out my Cook The Cover Archive!

 

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