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)
1 lemon
Olive oil
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)
Tools:
Baking sheet
Nonstick Tin Foil
Good Chef’s Knife
Large Frying pan – nonstick
Directions:
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?!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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28 responses to “Wild Mushroom & Pine Nut Herbed Sea Bass”
Nothing as fancy as this! 🙂 Actually, some leftover chicken salad. LOL. This may be a dumb question, but is everything you put on that plate edible? Your dishes always look so great. Will definitely try this. Just wondering who might have the sea bass. Maybe Kroger. And I’ll try the cookies for dessert. 🙂 Have a great night, Caralyn! 🤗💛
Haha thank you Kenneth! Yes! This one was quite a fest for the eyes AND the stomach haha And Yes! That was a butter lettuce leaf on the bottom. The actual Rosemary sprigs I baked with the fish are technically edible, but I wouldn’t – a little woody. Haha oh yes – Kroger will have sea bass! Cod is a great substitute though – or halibut! Have an awesome night, Kenneth! Thanks for stopping by! Hugs and love xox
Aha. That kinda answers a question I’ve wondered about, do you eat the garnish? Restaurants used to put a little spring of parsley on just about everything, and I always wondered why if you weren’t supposed to eat it. 🙂 I didn’t think about the fact you might want to cook something with an herb for flavor, but not eat the actual herb, even if it makes the dish look good. Are there any you eat with certain herbs to get a particular taste, like you do sauces? I’ve never heard of butter lettuce or pine nuts for that matter. Will need to check those out. Can you tell I’m totally clueless about cooking? 🤣🤣 But I do find it fascinating. Would love to do it with someone who knows what they’re doing sometime. 🙂
Haha right! Yeah I don’t eat the Rosemary. But a definite yes on the pine nuts!! Yes! Basically if it’s got the wooden stem attached – it’s a no. And same with bay leaves – you’ve gotta pick them out of the soup! Haha Hugs and love xox
Another good recipe, I think I would do the veggies that fast way because the fish is quick, thanks I ‘ll let you know if I try this one, Agree on the sea bass, delicious
Thank you so much Alice!! Absolutely – I made the veggies ahead of time, which was the only reasons why I didn’t do the fast way! Haha and yes! Sea bass is the best! So glad you stopped by! Hugs and love xox
So masterfully presented. You will always get a thumbs up with a fish dish 🙂
Thank you Ian! “Masterfully!” Oh wow – I don’t know if I’m worthy of such a generous word!! Haha but for real, thanks for always being so encouraging. You make me feel like a million bucks! 😄 Hugs and love xox
I can honestly say your presentation was excellent. I don’t think I was being generous at all.
Thank you again 🥰
This looks so good, I licked the computer screen! Someday they have to create a computer that can send taste and smell!! Your dish is so colorful and yummy looking. I had rotisserie chicken with spinach ravioli on which I put a pesto sauce and served them with a green salad. It was mighty tasty.
Hahah thanks so much Jan! I agree! Taste-o-vision!!! Haha oh yum! That sounds amazing! Hugs and love xox
Wow wow wow!!! You are looking so pretty and beautiful same whatever you are cooking that too looking beautiful and delicious. 😊😊🤗
Oh gosh thank you so much!!! It’s fun to cook, especially for my Mr. Special! Hugs and love xox
Most welcome. It’s my pleasure. Sending you hugs!🤗🤗
[…] Wild Mushroom & Pine Nut Herbed Sea Bass […]
Thanks for the link up! Hugs and love xox
Gosh darn. I took one look at the picture and my stomach started talking ! I actually just skimmed the ingredients and everything you did because, I’m not kidding, my stomach is growling! Very delicious looking! Thank you
Hahah oh my gosh thank you Charley! You’re funny!! So glad it struck your fancy! 🙂 Hugs and love xox
Great camera skills. Dont know if I made it that it would look that good…lol
Thank you so much! Honestly, it’s the lighting!! Steven’s apartment (where I served this dish) is floor to ceiling windows with western exposure. It’s “golden hour” all the time!! Hugs and love xox
Amazing! I went out on the boat once to catch sea bass, and you’re right it is sooo good.
That looks absolutely exquisite. So beautiful, it’s almost a shame to eat it! I must try it!😃
This looks absolutely amazing 🙂
thank you so much! Hugs and love xox
That looks good.
[…] Wild Mushroom & Pine Nut Herbed Sea Bass […]
Thank you for the link up! Hugs and love xox