Please enter the email you’re using for this account.
Crispy sea bass bites pair perfectly with a creamy tarragon sauce for a simple yet elegant dish. Bursting with fresh flavors, this delicious appetizer is sure to impress! A drizzle of lemon juice and a touch of zest add the perfect finishing touch.
6 1-and-1/2-inch (4-centimeter) cubes sea bass, skin on
salt, to taste
black pepper, to taste
garlic powder, to taste
2 tablespoons Gefen Olive Oil
zest of 1 lemon, for garnish
freshly squeezed lemon juice, for drizzling
1 tablespoon butter or margarine
1 tablespoon Glicks Flour
1 cube frozen sautéed onions, such as Gefen, or 1 small shallot, finely chopped
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
3/4 cup milk or nondairy milk, such as Gefen Coconut Milk
1/2 cup frozen peas (optional; not shown here)
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1 teaspoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
freshly ground black pepper, to taste
Melt the butter or margarine in a pan over medium heat. Stir in the flour and cook for one to two minutes, stirring constantly, until the mixture turns lightly golden.
Add onions or shallot and sauté for 2–3 minutes, until softened. Then stir in the garlic and cook for 30 seconds until fragrant. Gradually whisk in the milk, creating a smooth sauce, then add the peas, if using, and let them cook for three to four minutes, until tender.
Stir in Dijon mustard, tarragon, lemon juice, lemon zest, salt, and pepper, allowing the sauce to simmer for two to three minutes, until it thickens to your desired consistency. Set aside and keep warm.
Pat fish dry with a paper towel, as dry skin is key to crispiness. Season all sides with salt, pepper, and garlic powder.
Heat olive oil in a nonstick pan over medium-high heat. Place sea bass skin-side down and press lightly with a spatula for 30 seconds to ensure full contact with the pan. Cook for five to six minutes without moving the fish, until skin is crisp and golden, then flip and continue cooking for three to four minutes, until fish is opaque and cooked through.
To serve, spoon a ladleful of warm tarragon sauce into a shallow bowl and place the crispy sea bass on top. Finish with a sprinkle of lemon zest and a drizzle of lemon juice.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews