Sea Bass with Crispy Skin in a Basil Sauce

By , March 18, 2011


  • 1 ea.
    Sea bass, 4½ pounds
  • 4 ea.
    OR: Sea bass fillets, 7 to 8 ounces each
  • 2 ea.
    Tomatoes, ripe, red
  • 3 ½ oz.
    Chanterelles mushrooms fresh
  • 4 cloves
  • ½ ea.
  • 4 sprigs
    Thyme fresh
  • 1 ea.
    Bay leaf
  • 5 oz.
    Basil, fresh
  • 3½ Tbsp.
    Clarified butter
  • ¾ cup
  • 3½ Tbsp
    Olive oil
  • 3½ Tbsp.
    Fish stock
  • 4 sprigs
  • 1 pinch
    Fleur de sel
  • to taste
    Salt and freshly ground pepper


  1. Skin and halve the tomatoes; squeeze gently to remove the seeds and excess liquid. Place in a baking dish, pour over some oil flavored with garlic, thyme, and bay leaf and bake for 40 minutes at 190°F. Clean the sea bass and cut into 4 fillets.
  2. Blanch a generous 5 ounces of basil. Refresh quickly in cold running water, dry thoroughly and transfer to a blender. With the motor running, add 3 ½ tablespoons olive oil. Season with salt and pepper. Bring 3 ½ tablespoons of fish stock to a boil and whisk in 10 tablespoons butter.
  3. Add enough fish stock to the basil paste to achieve a pouring consistency. Sauté 3½ ounces chanterelles in a little oil, adding ½ finely sliced shallot toward the end of cooking.
  4. Score the skin of the fish in a lattice pattern. Add 2 tablespoons clarified butter and the remaining thyme to a nonstick pan. Cook the fish fillet, skin side down, for 7 minutes without turning. Place ½ tomato on each of 4 heated plates and top with a crispy sea bass fillet. Sprinkle with the fleur de sel and thin shred of basil. Pour the sauce around the fish.
Published under : Brazilian Recipes | Tagged with : , , ,
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