Well, well, well, friends. Do I have a treat for you!
Happy Wednesday, how ya doin’? Good? Dandy? Swell.
Let’s get down to business.
Because I have a treat. for. you.
Last week, I had a gentleman friend over for dinner. And let’s be real here for a minute: sometimes you want to cook to impress. Ya feel me?
You pull out all the stops. Break out the nice dishes. And make dinner an event.
That was what I was workin’ with.
So. What do I make?
Only my go-to standby. My old trusty reliable. My never-let-me-down ole’ faithful….
Yep, I’m talking about sea bass.
The buttery, flakey, white fish that makes your eyes roll to the back of your head in delicious glory.
This particular night, we had black sea bass. Which was a thin fillet, compared to its cousin, chilean sea bass…which is a brick and is as tall as it is wide.
Both delicious, just different textures.
Any who – I made this with incredible roasted asparagus, and wild rice for him, and cauliflower rice for me.
And may I just say…the cauliflower rice stole the show! (I’ll include that recipe too!)
But the sea bass just melted in your mouth! Notes of crisp and fruity white wine, with fresh lemon and basil…it was truly remarkable!
Plus, it was gluten free, paleo, and Specific Carb Diet friendly!
Here’s What You Need: (Serves 2)
1 lb sea bass (1/2 lb per person)
1/4 cup good white wine (something you would drink)
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Pinch of Red Chili Flakes (Optional)
1/2 cup wild rice
2 cups vegetable stock
1 Tbsp extra virgin olive oil
1 tsp salt
1/2 bag of riced cauliflower (about 2 cups) – (or 1/2 head of cauliflower, riced in a food processor, or grated on a block grater)
1/4 onion, small dice
1 garlic clove, minced
2 tsp dried basil
salt and pepper
2 baking sheets
Sauce pan with a lid
Nonstick frying pan
Good chef’s knife
Nonstick tin foil
Preheat oven to 400 degrees.
First, get your wild rice cooking, as it takes the longest to cook. Bring 2 cups of liquid to a boil (I would highly suggest using vegetable stock — it adds an amazing flavor to the rice). Then add the rice, stir, reduce to a simmer, and cook for 45-60 minutes, partially covered, until the rice has absorbed the liquid and the grains have split. If, after 45-60 minutes the grains have split, and there is excess liquid, pour off the excess liquid and let cook uncovered for a few minutes until the liquid has boiled off. Then, fluff with a spoon, drizzle with olive oil, and season with more salt to taste.
While the rice is cooking, line your baking sheets with nonstick tin foil. Prepare the fish: lay out the fillets in a single line. Rub with olive oil, sprinkle with salt and pepper, drizzle with the juice of 1/2 a lemon, and drizzle with 1/4 cup white wine. With the remaining 1/2 lemon, I like to cut very thin slices, and place a slice on top of each filet. You may also sprinkle each filet with a slight pinch of red pepper flakes for a spicy kick.
Bake for about 15 minutes, until the filets become opaque and begin to flake.
On the second baking sheet, place your asparagus stalks. Toss with olive oil to coat and sprinkle with salt and pepper. (You can also add garlic powder if desired. I did not, as I like the flavor of unadulterated asparagus.) Bake for 20 minutes, turning the asparagus once halfway through. (This is an important step, as it allows for both sides to get golden brown and crisp-up.)
Finally, make your cauliflower rice, if making.
In a non-stick frying pan over medium-high heat, heat 2 Tbsp EVOO. Saute your onions and garlic in salt and pepper for about 3 minutes until they soften. Stir in the dried basil to coat. Then add your cauliflower rice. Stir and let cook for about 10 minutes over medium heat until it becomes soft and almost creamy.
You can keep this on a very low heat until the rest of your meal comes together.
Put a mound of rice or cauliflower rice on the plate. Top with several stalks of asparagus. Top that with a sea bass filet. You can garnish with a lemon slice, or sprinkle with any fresh herbs you may have around, like fresh parsley, cilantro, or basil. I omitted that step, and kept the lemon garnish from the cooking process.
Usually, when I make sea bass, I stick to my mango salsa preparation — but WOW was this ever delicious!! There was SO MUCH FLAVOR from the white wine that allowed the buttery richness of the sea bass itself to really shine.
If you’ve never had sea bass, there is truly nothing quite like it. It is the “king” of the fish, if you ask me. It does not taste at all fishy. In fact, it tastes buttery. And it melts in your mouth. I kid you not – it is so rich, it tastes like a luxurious treat – which it is!
The asparagus — when flipped in the oven during the cooking process — has this incredible texture: it becomes almost crispy. The very center is still soft, but the outside has this nice golden brown, slight crunch from oven-frying in the olive oil.
But the cauliflower rice stole the show.
I think people think “cauliflower rice” and imagine some bland, mushy or gummy “blah” food that’s an excuse for a carb, and tastes about as good as shredded cardboard.
Let me assure you — this is a knock out.
It has the consistency of risotto – a creamy, soft, rice feel in your mouth. And it has this nutty flavor from the golden brown caramelization, and the undertone of rich and fruity olive oil. Plus that herby depth from the basil. I walk literally licking the bowl. It was so good. Even my non-SCD friend who could eat the wild rice, wanted more of the cauliflower rice!
And speaking of wild rice, I think it is the superior rice grain. There’s a nuttiness to it, and a very satisfying crunch from the split husk. Not to mention, it offers just this beautiful dark hue that makes food really stand out!
This meal was a winner winner, sea bass dinner! I can’t wait for you to try it!!
It’s easy enough for a week day meal, and yet elegant enough to make for a special guest!
Let me know how your culinary adventure goes!
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72 responses to “White Wine Sea Bass”
Mmmm delicious! I love fish, memories of Michigan years ago. Be well, Caralyn! 🥰
thank you so much John! aw, Michigan is such a beautiful place! Hugs and love xox
We stock up on sea bass every time it’s on sale. My wife cooks it up amazingly. Good choice.
yes! that’s such a smart idea Rollie! it is absolutely amazing! thanks for stopping by! Hugs and love xox
thank you Justin! it was phenomenal! Hugs and love xox
Looks and sounds great. Well done.
Thank you so much HJ! it was so tasty! Hugs and love xox
I don’t know about you your Caralynness, but this looks fishy to me.
P.S. I actually love seafood including sea bass.
hahahahah you’re too funny! thanks JB! it was a real treat! Hugs and love xox
You are very welcome. Hugs and love to YOU!!!
Great recipe ,but haven’t tasted .If only I could fly to your house just to have a bite .Nevertheless let my eyes nibble at it.Thanks a lot for sharing.Take care.🌹👍🙏
Thank you so much Francis! hahaha book a flight! I’ll be here! hahah Hugs and love xox
Looks delicious. I’m sure you impressed!
thank you so much Ab! I certainly hope so! two members of the clean plate club! haha Hugs and love xox
If I must I will be the one to say this. Everyone is far more interested in a picture of the gentleman than pictures of the sea bass, however delectable it looks. And yes, it does. 😉
hahhaahhaahhahahahahahahahhah oh my gosh Amy you are too funny!!!!! I literally am cracking up reading this! hmmm — perhapsssss 🙂 thanks for stopping by! and I’ll work on that picture. Hugs and love xox
I absolutely love sea bass and always order it if I’m in a restaurant and it’s on the menu. You’ve done it again sister, I must try this recipe😋❤
thank you so much!! isn’t it just so buttery and luxurious?!! my absolute favorite food! have an awesome day! Hugs and love xox
Yes it sure us, it feels and tastes so indulgent! 💜💜💜 love and hugs back to you beautiful 😍
That’s a good Sara Vaughan song. Eyes rolling in the back of the head is…not something I’ve heard described with food. A food orgasm? hahaha.
thank you so much! haha uhhhhh….. noooo, more like — just really freaking delicious.
Sounds fishy. Good job on finding a guy though
He’s a jerk right? That’s, your type. It’s cool. Sure there umm, hard to find.
Actually he’s not.
I’ve never liked Manhattan anyways, I’m glad you stopped asking me. No. I won’t come visit. I won’t—. You’re almost married or something. Haha.
Kidding. A joke. Well. Except the Manhattan part it’s more expensive than Disney.
Elegant and delicious! 💗
thank you so much Paula!! Sea bass is definitely elegant! makes me feel fancy 🙂 hahahah hope you’re having a great week! Hugs and love xox
I’m sure your gentleman friend was impressed – way to pull out all the stops!
Thank you so much Jim! hahah I sure hope so! We both were in the clean plate club! haha Hugs and love xox
This looks so yummy! I know the gentleman enjoyed the presentation and the food as well.
thank you so much Sarah!! I sure hope so! I was always taught that you eat with your eyes first! And I think that’s so true! if something looks delicious, it’s like my brain already made up its mind that is IS delicious! haha have an awesome rest of your week! thanks for stopping by! Hugs and love xox
I’m definitely going to have to give this one a try. Thank you for sharing this delectable recipe!
Hello friend! oh good! i hope you love it as much as I did! sea bass is melt in your mouth amazing! have a great day! Hugs and love xox
So nice of you dear.Take care.🌹👍🙏
Thanks. Hugs and love xox
Thanks a lot.🌹🌷
This looks and sounds super delish! May have to try it 🤗
Thanks so much Cynthia! Oh my gosh it was!! I hope you do and that you love it! Hugs and love xox
Yum. And I hope the gentleman was easy on the eyes, as well. Hugs, friend!
Hahahah thanks Laura Beth! Oh, you don’t have to worry about that!! Hubba hubba! ;)Hahaha jk jk – Wow Caralyn let’s reel it in! Hahahahaha thanks for stopping by! Hope you have an amazing weekend! Hugs and love xox
Hehehehe! I’m glad you enjoyed dinner and the gentleman. Hubba hubba is good! I’m looking forward to the weekend – Blood drive on Saturday, working on my home office on Sunday! Finally hanging pictures and artwork in there after four years. Hugs!
Here we go again, tempting me with my most favorite water vegetable, fish! Sigh!
Hahah thank you Ian! Haha water vegetable – you’re hysterical!!! Have a great night! Hugs and love xox
Actually the term water vegetable in India comes from the practice Hindus generally don’t eat flesh foods, but in the NE where it is a Delta region and rice in a staple with few places to grow vegetables its common for Hindus in the Delta to eat fish. So they had to rationalize why they did that. So the fish was declared a water vegetable. Which led to a little hilarity among Hindus who were more liberal in urban areas declaring chicken as a flying vegetable.
Photos for the sea bass recipe look good enough to eat!
Haha thank you so much! It was absolutely scrumptious! Hugs and love xox
Wow. I was already hungry. The pictures are stunning and I love the presentation. I love asparagus and cauliflowered rice. Salmon is my favorite type of fish but you have me rethinking things. I also appreciate how you outline in great detail your recipes. Thank you for making my day. I appreciate it. I plan to cook this dish one day soon.
Haha thank you Ada! Ooh yes definitely give sea Bass a try! It’s a delicious change of pace!! 🙂 glad you stopped by! Hugs and love xox
That looks so yummy!
Thanks girl! It was! Hugs and love xox
I love sea bass and cauliflower rice. It’s amazing and to it dish looks amazing. I take it that besides the recipe being a success, the invite was as well and it was worth to pull out all the stops 😉
Thank you! Oh my gosh this was so incredibly scrumptious!! Hahaha I sure hope so! 🙂 Hugs and love xox
😉 best wishes ❤️ xo
Oh my word! This sounds delicious. I will definitely have to try making it. Thank you for sharing the recipe.
thank you so much! oh it was!! Hugs and love xox
Looks good! Never tried it before but will look forward to in the near future. 🙂 thanks for sharing as per usual!!! Blessings!
Thank you! Oh my gosh it was remarkable! Hugs and love xox