MACADAMIA & VERBENA CRUSTED SEA BASS

By BobD

Ingredients

• Flour as needed
• Eggs as needed
• Macadamia nut and lemon verbena pesto as needed
• Sea bass, fillets of 8 each
• Butter 2 TBS
• Ratatouille as needed
• Citrus beurre blanc as needed

Details

Servings 8
Adapted from plateonline.com

Preparation

Step 1

1. Bread sea bass fillets in flour, egg wash and pesto.

2. Brown fillets in butter then finish in oven.

3. To plate, mound ratatouille on plate and lean sea bass fillet against side. Spoon beurre blanc around and serve.

MACADAMIA NUT AND LEMON VERBENA PESTO

Yield: 2 C

Lemon verbena, bunches 2 each
Lemons, flesh and zest of 2 each
Panko bread crumbs 1/2 C
Parsley, bunch 1 each
Macadamia nuts 1/2 C
Olive oil 1/4 C
Salt as needed
Freshly ground black pepper as needed

1. Place all ingredients in a food processor and process to a paste.

RATATOUILLE

Yield: 8 servings

Red peppers, small dice 2 each
Eggplant, small dice 1 each
Red onion, small dice 1 each
Zucchini, small dice 2 each
Lemon, juice of 1 each
Extra virgin olive oil 3 Oz
Thyme, bunch 1/2 each
Salt as needed
Freshly ground black pepper as needed
Instructions:

1. Combine all ingredients. Roast in a 400-degree F oven until soft. Reserve.


CITRUS BEURRE BLANC

Yield: 16 Oz

Shallot, minced 1/2 each
Garlic clove, minced 1 each
Thyme, bunch 1/4 each
Butter, cut into 1-inch cubes 1 Lb
White wine 2 C
Lemons, juice of 3 each
Salt as needed
White pepper as needed

Sweat shallot, garlic and thyme in 1 tablespoon butter.

Add wine and reduce to syrup.

Add lemon juice and reduce to syrup.

Whisk in remaining butter 1 cube at a time. Strain sauce through a chinois.

Season with salt and white pepper.