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

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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

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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.

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Plating

1. Place a neat circle of the sautéed spinach in the center of a warm white plate.
2. Spoon the ginger-eggplant caramel over or around the greens.
3. Carefully set the Sea Bass fillet on top, skin-side up to show off the crunch.
4. 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.