Its no secret that Valentines day is this Saturday, and if you are like me then you are probably on the hunt for a delicious easy meal to make at home rather than braving the V-day crowds. Today I am so excited to have my friend Sarah here to share her recipe for Bronzed Sea Bass with Lemon Shallow Butter.
Sarah is an AMAZING cook and I love her passion for coming up with new, inventive recipes. She shares her creations on her instagram account Basel and Spice -if you are a foodie (or you just like to eat) check her out. You will NOT be dissappointed.
Delicate Sea Bass is seared and baked to create a perfectly crisp coating, topped with a buttery lemon shallot sauce. The fish is paired with creamy mashed potatoes and a side of perfectly cooked asparagus to create an exquisite Valentine’s dinner at home!
*I suggest first preparing the potatoes and asparagus, waiting to mash the potatoes until just ready to serve (while fish is in oven). Save preparing the fish until last, so that it is served warm and directly out of the oven. **Recipe for Potatoes and Asparagus will yield 4 servings, perfect for next-day leftovers!
Mashed Red Potatoes:
- 8 Baby Red Potatoes
- 1/3 cup Heavy Cream
- 3 Tablespoons butter
- Salt, pepper
- Parsley (optional)
- In a medium sized pot, cover unpeeled potatoes with cold water and salt, and bring to a boil. Cook just until tender, about 15 mins.
- Drain well, and return potatoes to pan.
- Add the cream, butter, parsley, salt and pepper to taste. Mash together with a potato masher until ingredients are mixed well.
Asparagus with Lemon Butter:
- 1 bunch Asparagus
- Half a Lemon
- Drizzle of Olive Oil
- 1 Tablespoon butter
- Salt, to taste
- Wash asparagus and cut off tough bottom ends (about 1 inch from the bottom).
- Bring a large skillet or casserole pan filled half full with salted water to boil. Place asparagus in boiling water all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.
- Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add salt, to taste.
Bronzed Sea Bass with Lemon Shallot Butter
- 2 pieces of Wild-Caught Sea Bass
- 3 Tablespoons Butter
- 1 medium Shallot, minced
- 1 Lemon, zested and juiced
- 2 Tablespoons Olive Oil
- Kosher Salt and Pepper
- Preheat oven to 375 degrees. Rinse of fish, pat dry and season both sides of the fish generously with salt and pepper.
- Heat oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get hot.
- Once the oil has heated, drop the sea bass into place (skin side facing up) and let it sit there untouched for two minutes, then transfer the pan into the 375-degree oven without flipping the fish over. Set the timer to 10 minutes.
- While fish is in the oven, begin making the lemon shallot butter sauce. Melt the butter in a small to medium sized saucepan over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat, stirring often for about 2 minutes.
- When the shallots have become soft, squeeze in the juice of 1 lemon. Whisk together and reduce heat to medium.
- Remove fish from oven when done cooking and serve topped with lemon butter shallot sauce.
About Sarah Basel
Sarah is Director of Communications for the Nashville Area American Red Cross, wife to her high school sweetheart, and mother to a sweet Doberman puppy. She loves researching and cooking international dishes and enjoys altering recipes to create healthier options in place of classic favorites. For daily kitchen inspiration, follow @basel_and_spice on Instagram.