Hello friends and happy Wednesday!
It is officially SPRING here in NYC – the days are longer, flowers are blooming, and I am just soaking up all that sunshine!
Tonight, I have an amazing dinner for you! One that reflects the amount of time I’ve been trying to spend outside!
Wild Mushroom and Pine Nut Herbed Sea Bass!
Oh my gosh – it was absolutely amazing!
Two different types of chewy, earthy mushrooms, combined with crunchy pine nuts and spring veggies, all setting the stage for the main event: my herbed, broiled sea bass!
Oh my stars, what a meal!
And it’s gluten and grain free, paleo, keto and Specific Carb Diet friendly.
And I promise you, you won’t miss the carbs! (But if you absolutely must, I would suggest a hunk of warm crusty bread on the side).
Here’s What You Need: (Serves 2)
1 lb Chilean Sea Bass (Black Sea Bass is a thin filet, and far less superior, in my opinion)
Fresh rosemary sprigs
1 Zucchini, sliced
5 baby bella mushrooms, sliced
5 shiitake mushrooms, sliced
12 grape tomatoes
1 onion, diced
5 garlic cloves, minced
1 red bell pepper, sliced
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp red pepper flakes
Fresh basil, garnish
1/4 cup pine nuts, toasted
Parmesan cheese (optional)
Nonstick Tin Foil
Good Chef’s Knife
Large Frying pan – nonstick
Toast your pine nuts in a dry pan over low heat, stirring often. Watch them carefully, because they burn very easily. It should take about 4 minutes. Set aside.
Preheat oven to 400 degrees.
Cut your sea bass into two equal fillets. Place them on a tin-foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, squeeze the juice of half a lemon over top, and place two rosemary sprigs and a lemon slice on top of each filet. Bake for 12-15 minutes, until the inside reaches an internal temperature of 145 degrees. I like to broil it for the last minute to get a nice crispy crust on top.
Meanwhile, make your veggies. You have two options: the fast way, or the slow way – which yields more texturized, golden brown individual veggies. I did the slow way: where I cooked the veggies in batches in separate pans, in a single layer, flipping after a few minutes, so each veggie got nice and golden brown. This is great for presentation, but honestly, the “fast way” tastes the same – probably better, it just isn’t as “foodie photo” friendly, if that makes sense.
So: the fast way: Saute your onion and garlic in a large saute pan over medium- high heat with salt and pepper, and about 2 Tbsp olive oil, until translucent. Then, add the rest of your veggies, along with your basil, oregano and red pepper flakes, and cook until the veggies have softened and the tomatoes have begun to split.
To serve, place a generous mound of veggies on you plate. (I put a butter lettuce leaf down for presentation). Top with your sea bass fillet. Sprinkle the plate generously with pine nuts and fresh basil, and finish with a squeeze of fresh lemon.
OH MY GOSH. I cannot begin to express how delicious this meal was! I mean, holy cow! I’ve said it once and I’ll say it again: SEA BASS is God’s gift to the ocean. Seriously, it is SO BUTTERY, it *literally* melts in your mouth. If you’ve never had it, there is truly no other fish I can describe it to, because it is in a class of its own. Try it – it’s worth the price!
The veggies were so delightful in this. The mushrooms really were the star of the veggies – they were chewy and meaty and earthy, and with the oregano, basil and garlic – it really gave this hearty feel, where you almost felt like you were eating bread, or an italian pasta – if that makes any sense.
I also loved how the tomatoes burst in your mouth with this intense – almost sweet – juiciness from being cooked on the stove.
But THE PINE NUTS!!! Oh my gosh – pine nuts are one of those luxury items we never buy at the grocery store, because they’re outrageously priced. But every once in a while….THEY ARE SO GOOD — especiallyyyyyyyy when you TOAST THEM! Oh my stars, toasting them makes them super crunchy and really brings out the piney, nuttiness. Absolutely amazing. I could eat them by the fistful if they didn’t cost $16/lb!
Do yourself a favor and MAKE THIS DISH! You will be making it again and again – I promise! This one is one of my favorite in my “rotation!” And pro tip: make extra veggies, because they’re great for leftovers/lunches/salads/pastas throughout the week!
What did YOU have for dinner tonight?!
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