Pan Roasted Chilean Sea Bass
Pan Roasted Chilean Sea Bass with Beech Mushroom Risotto and Truffle Emulsion.
INGREDIENTS
Nutrition- 7ounces portions skin on sea bass
- 3tablespoons canola oil
- 2tablespoons butter
- 10sprigs thyme
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DIRECTIONS
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
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