Seared Seasoned Sea Bass | Brussel Sprout Purée | Fried Egg Yolk
REMEMBERING TO INCLUDE FISH IN MY weekly dietary habits, I picked up a fresh skin-on sea bass filet, seasoned the skin side with salt, fresh-cracked pepper, chili powder and garlic powder, seasoned the flesh side with salt and fresh lemon, and set it in a hot pan with olive oil, skin side down.
Meanwhile, in a mini-blender, I made a purée out of some boiled leftover Brussel sprouts, butter, heavy cream, salt and pepper.
I flipped the sea bass over in the pan to the flesh side, lowered the heat, added a little extra lemon juice and some butter,and followed that up by separating the yolk from an egg and frying it in a pan sunny side up.
I spooned the purée on the bottom of a plate, removed the sea bass from the pan and place it on top, then topped that with the fried egg yolk and an extra sprinkle of chili powder.
A tasty plate, a healthy—save the egg yolk—plate, and, since I was sharing with a guest, a modestly proportioned sized plate.
Oh yeah, and very pretty as well.
Bun Apple Tea!
.kac.
Seared Seasoned Sea Bass | Brussel Sprout Purée | Fried Egg Yolk
DMANBURGER
