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Perfectly cooked sea bass with brown butter gnocchi and lemon-parsley gremolata. Chef Gabe breaks down how to prepare this restaurant-worthy dish in your own kitchen.
Watch the full cook-along on Rosh Chodesh Club.
2 8-ounce pieces of sea bass (skin-on and scored)
8 tablespoons clarified butter
4 cloves garlic, crushed
2 sprigs of thyme
6 – 8 tablespoons of butter
6 – 8 fresh sage leaves
1 package Bartenura Gnocchi
2 tablespoons Tuscanini Lemon Extra Virgin Olive Oil
2 cups Maitake mushrooms
1 and 1/2 cups butternut squash, cubed
1/2 cup white wine (2 x 1/4 cup)
1/2 cup small chopped white onion
1/4 cup cream
1/2 cup grated Pecorino Romano cheese
3 tablespoons Gremolata (minced garlic, parsley, and lemon zest that has been wrung out and mixed)
Bring four quarts of water to a boil in a pot and preheat the oven to 400 degrees Fahrenheit.
Heat a medium to large nonstick skillet over medium high flame.
Score the skin of the fish and season with salt and pepper. Add six tablespoons of the clarified butter to the pan. Place the fish skin side up in the pan and add two garlic cloves and thyme to flavor the butter. Slightly tilt the pan and continuously spoon the butter over the fish for around four minutes.
Transfer the fish to an oven safe sheet pan and place in the oven until fully cooked, around eight minutes. Discard the butter, thyme, and garlic and save the pan for later.
In another oven safe skillet, heat the butter, sage leaves and two garlic cloves together until the butter turns brown and nutty and the sage crisps. Discard the garlic. Save the sage for plating and the brown butter for later.
Using the same pan, sauté the mushrooms and butternut squash with a dash of salt and the lemon olive oil. After two minutes add 1/4 cup of white wine and cook for another minute.
Transfer the pan to the 400 degrees Fahrenheit oven and cook until the squash is tender, around eight minutes. Once done check for seasoning and set aside for plating.
Season the boiling water and add the gnocchi. Boil for around three minutes or until the gnocchi floats. Heat another pan over medium heat and add the brown butter.
Once the gnocchi are done cooking, use a slotted spoon to transfer the gnocchi to the hot brown butter. Mix the butter and gnocchi to¬gether then let them cook in the pan and crisp on one side. Check for seasoning then remove the pan from the flame and set aside for plating.
Make a quick pan sauce in the fish skillet. Heat the pan over a medium high flame and add two tablespoons of clarified butter. Next add the minced onion and cook until the onions are clear—around two minutes. Deglaze the pan with 1/4 cup of white wine and cook for another minute.
Add the cream and 1/4 cup of the pecorino Romano cheese and stir till combined. Cook for another minute or two until the sauce thickens.
Remove the pan from the stove and check for seasoning.
To plate, spoon some gnocchi on the plate and grate some pecorino on top. Next place the fish skin side up on top of the gnocchi then add some of the roasted mushrooms and squash around the fish. Drizzle the pan sauce over fish.
Lastly sprinkle the gremolata on top of the fish along with an extra grating of the pecorino Romano cheese and the crisped sage leaves.
Sponsored by Tuscanini
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