Sea Bass Filet Picnic
Super delicious, this sea bass picnic dish served with potatos or veggies, here is this yummy recipe.
Monte-Carlo Style Sea Bass with Ginger-Eggplant Caramel
Prep time: 20 mins | Cook time: 15 mins | Serves: 2
The Fish:
- 2 Fresh Sea Bass fillets (Loup de Mer), skin-on
- 1 tbsp Extra virgin olive oil
- Sea salt and white pepper
- 1 sprig of Thyme
The Eggplant & Ginger Caramel:
- 1 Large eggplant (firm)
- 20g Fresh ginger, finely grated
- 2 tbsp Soy sauce (low sodium)
- 1 tbsp Honey or agave syrup
- 1 tbsp Rice vinegar
- 50ml Vegetable stock
The Garnish:
- Baby spinach or sautéed bok choy
- Cherry tomatoes (confited or lightly seared)
- Fresh micro-greens
1. Prepare the Eggplant Base
- Peel and dice the eggplant into small, uniform cubes.
- In a pan, sauté the eggplant in olive oil over medium heat until softened and slightly golden.
- The Caramel: Add the grated ginger, soy sauce, honey, and rice vinegar to the pan. Deglaze with the vegetable stock. Let it simmer on low heat until the liquid reduces into a thick, glossy glaze that coats the eggplant. Set aside.
2. Crisp the Sea Bass
- Pat the fish fillets completely dry with paper towels (this is the secret to crispy skin). Season with salt and white pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place the fillets skin-side down. Press down lightly with a spatula for 30 seconds to ensure even contact.
- Cook for 3–4 minutes until the skin is golden and very crispy.
- Flip gently and cook for only 1 minute more. Add a sprig of thyme to the oil for aroma.
3. Sauté the Greens
- In a separate pan, quickly wilt the baby spinach with a drop of olive oil and a pinch of salt. It should stay bright green.
Plating
- Place a neat circle of the sautéed spinach in the center of a warm white plate.
- Spoon the ginger-eggplant caramel over or around the greens.
- Carefully set the Sea Bass fillet on top, skin-side up to show off the crunch.
- Garnish with a seared cherry tomato and a few micro-greens for a pop of color.
Wine Pairing: Serve with a chilled glass of Provençal Rosé or a crisp Vermentino to match the Mediterranean flavors.
This dish served at Le Salon Rose in the Casino de Monte-Carlo.
