2 filets of sea bass
2 teaspoons Basil Oil*
1/2 cup panko
1/4 cup olive oil
1 cup fresh basil
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Tomatoe Dill Beurre Blanc
1/2 cup dry white wine
1 tablespoon fresh chopped garlic
1/2 cup diced onion
1/2 cup heavy whipping cream
1/2 pound butter, unsalted
1 fresh tomato, seeds removed, diced
1 tablespoon fresh dill, minced
Filet the sea bass into portions and place in a lightly oiled baking pan.
Baste with the basil oil and sprinkle with the panko and pack down lightly with your fingers to create a crust.
Heat olive oil in a skillet and place the sea bass in crumb side down.
Cook for about two minutes to lightly brown the crumbs.
Carefully transfer the the baking pan and place crumb side up.
Add a little water to the pan to keep the fish moist while cooking.
Bake the seabass in a 400 degree oven just until the fish is hot all the way through. Do not overcook!
Plate the fish and top with the Tomato Dill Beurre Blanc.
Place all the ingredients in a food processor and puree until smooth.
Tomato Dill Beurre Blanc
In a saucepan, heat the wine, garlic and onion and allow this to boil and reduce by half its volume.
Add the whipping cream and reduce by half again.
Cut the butter into eight pieces and add to the sauce whisking constantly, one chunk at a time.
When all the butter has been added, pour the sauce into another bowl and reserve.
After the sauce has cooled slightly, add the diced tomatoes and the dill.
* see Beurre Blanc recipe in sauce chapter for more detail.