CHILEAN SEA BASS WITH LEMON CAPER SAUCE & CUCUMBER
Simply prepared King of Fish - Chilean Sea Bass - with Great Vegetable side
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
2 cucumber(s) Sliced into ribbons with a vegetable peeler
2 tomato(es) quartered
2 Tablespoons Olive oil
Preheat oven 375 degrees Fahrenheit
Dust Chilean sea bass lightly with flour. In a non stick skillet, add 1 tablespoon olive oil on high heat. Sear for 1 minute per side or till it turns slightly golden brown.
Transfer skillet to oven for 15-18 minutes or until fish is flaky.
Transfer lemon butter caper sauce to a large ramekin and place in a sauce pan filled with water halfway up the ramekin to make a bain marie.
Take care that the water does not run into the ramekin. Bring water to a boil and let it simmer until the sauce warms up.
Cook’s tip: The sauce is delicate and should be watched carefully so that it doesn’t scorch. If it gets too hot and separates, add a little cream and whisk till it holds together again. If separation continues, sprinkle in some white unbleached flour and keep whisking till it binds. Repeat if required.
For the Salad:
Cut the ends off the cucumbers and using a vegetable peeler, carefully slice lengthways creating ribbons.
In a small bowl combine apple cider vinegar, sugar and olive oil and whisk to make dressing. Marinate cucumber ribbons for 15 minutes.
To serve, roll up ribbons and top with a tomato quarter. Sprinkle with sea salt.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.