Love and Spices:
Seared Chilean Sea Bass

A quick, easy and delicious fish main course

Recipe by Monique Singer

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Seared Chilean Sea Bass

This simple dish is perfect for when you are hungry and short on time.

Preparation time: 10 min | Cooking time: 15 min | Preheat oven to 425°F/204°C | Yields: 4 servings

• 2 lb / 900 g Chilean sea bass or black cod, 4 pieces, 1 1/2 inch / 4 cm thick skin removed
• 3/4 cup / 180 ml white wine
• 3 tbsp fresh lemon, juiced
• 3 tbsp lemon zest
• 3 tbsp avocado oil for high-temperature point
• 2 tbsp butter
• 1/2 tsp sea salt
• A pinch of cayenne, optional
• Freshly ground white pepper to taste

SAUCE
In a small saucepan, pour the wine, lemon and 2 tablespoons lemon zest.
Reduce to low heat and simmer for a few minutes to reduce the sauce then stir in the butter, season with salt and pepper.
Set aside.

FISH
Pat the filets dry and season with salt and pepper, set aside.
In a large oven-proof skillet, heat 2 tablespoons oil until it starts to simmer.
Sear the fish filets on each side for 3 minutes, turning only once.
The goal is a crispy golden crust.
Do not overcook, it will continue to cook in the oven.
Transfer the pan to the hot oven and roast for 5 minutes.
Remove from oven, place the filets on top of parsnip puree.
Drizzle the sauce over each filet.
Garnish with the remaining 1 tablespoon lemon zest.

Parsnip Purée

Preparation time: 15 min | Cooking time: 30 min

• 2 large, round purple parsnips cut into 6 large pieces
• 2 medium onions, finely chopped
• 2 tbsp olive oil
• 1/2 tsp turmeric
• 3/4 cup / 180 ml water
• 1/4 tsp Himalayan sea salt
• 1/4 tsp freshly ground pepper
• A pinch of nutmeg

In a pot, sauté the onions in oil until translucent then add 1/4 cup / 60 ml water.
Cook until the onion becomes a sauce, around 10 to 12 minutes.
Add the parsnips and spices, well stirred.
Add the remaining 1/2 cup water, bring to a boil, lower the heat.
Simmer for 20 minutes, until parsnips are very soft and the water has evaporated.
Let cool, place the parsnips in a food processor.
Pulse until smooth, scrape out of the food processor, add salt and pepper to taste.
Spoon the parsnip purée onto 4 individual plates.

Images: Anne Fillion

Read also: other recipes

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn