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Pan Roasted Sea Bass with Warm Lentils Brussels Sprouts_76531.1
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Pan Seared Sea Bass

Pan seared sea bass topped with olive chutney, served over warm lentil Brussels sprout salad and saffron broth
Course Main Course
Cuisine American
Keyword Entertaining
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 (click to scale)
Calories 400kcal

Ingredients

Saffron Chicken Broth

  • 1 tsp olive oil extra virgin
  • 1/3 cup fresh yellow onions chopped
  • 1/2 tsp fresh garlic cloves minced
  • 1/8 tsp saffron
  • 1/4 cup dry white wine
  • 2 cup reduced-sodium chicken broth

Olive Chutney

  • 1/4 cup pitted green olives chopped
  • 1/4 tsp fresh garlic cloves minced
  • 1/4 tsp crushed red pepper flakes
  • 1 Tbsp olive oil extra virgin
  • 2 tsp fresh parsley chopped
  • 1 1/2 tsp fresh lemon juice

Warm Lentils and Brussels Sprouts

Sea Bass

  • 1 lb sea bass fillet
  • 1 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper

Instructions

Saffron Chicken Broth

  • Heat olive oil in a stock pot and sauté onions, garlic and saffron. Stir and cook until onions are translucent and saffron has bloomed. Add the white wine and reduce by half. Add the chicken stock and bring to a boil. Cover and simmer for 15 minutes. Strain and hold hot.

Olive Chutney

  • Place all ingredients in a food processor and pulse until coarsely chopped.

Prepare warm lentil salad

    Sea Bass

    • Brush fish with olive oil and season with salt and freshly ground black pepper. Pan sear until cooked through. Mound 1 1/2 cup lentils with Brussels sprouts in middle of bowl and pour in 1/2 cup broth. Top with cooked fish and garnish with 1 tbsp. of olive chutney

    Notes

    Chef Notes: Green Castelvetrano Olives work well in this recipe, but you cans substitute other olives that you have on hand.
     

    Nutrition

    Serving: 1serving | Calories: 400kcal | Carbohydrates: 29g | Protein: 30g | Fat: 18g | Saturated Fat: 2.5g | Sodium: 520mg | Fiber: 10g | Sugar: 5g