"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pan Roasted Sea Bass Recipe

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This recipe for Pan Roasted Sea Bass, by , is from The Plank Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry King
Added: Friday, October 17, 2008


2 Tbsp. olive oil
1 Tbsp. butter
1 large onion
1/4 cup Marsala wine--can use Chardonay
8 oz. fresh mushrooms - Baby Bella's, Crimini or Shitakes
1/2 cup chicken stock
salt - pepper
2 Tbsp. canola oil
2 fillets of sea bass ( approx 1 pound) with skin on if possible; if you can't get sea bass, fresh grouper can be used - sea bass is the best.
1 Tbsp. fresh parsley, chopped

Turn oven to 450. Heat olive oil over medium heat. Saute the onion until translucent. Deglaze the pan with the wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting. When most of the wine is cooked off, add the mushrooms and butter.

Reduce the heat to medium and cook until the mushrooms are tender. Add the chicken stock, a little salt & pepper and let cook down until it thickens a little.
In an oven proof saute pan, heat the canola oil until it's so hot it's about to smoke. Season the fillets with salt and pepper and add to the hot pan, skin side down. Cook about 5 minutes until the skin is nice & crispy. Flip them over for about 30 seconds. Transfer them into the 450 oven and roast for about 3-4 minutes. If the fillets are skinless, cook on each side for 3 minutes before transferring to the oven. On warm plates (I usually heat them in the microwave for 2 minutes) dish out the onion-mushroom mixture and top with the pan roasted fillets.

Personal Notes:
Personal Notes:
This recipe was given to me by John Bradish. When our friends get together for dinner we are always excited when John does the cooking. He is the
Tyler Florence of our group and even looks like him.
This recipe is excellent and easy to make.




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