Rafaella SargiComment

Pan Seared Sea Bass with Arugula & Warm Vinaigrette

Rafaella SargiComment
Pan Seared Sea Bass with Arugula & Warm Vinaigrette
 
 

Pan Seared Sea Bass with Arugula & Warm Vinaigrette

Recipe credits: Rafaella Sargi
Serves 4

Sea Bass Ingredients
1/4 cup all purpose flour
4 Sea Bass fillets of 4 oz each
Salt
Black Pepper
2 Tablespoons unsalted butter

Vinaigrette Ingredients
1/4 extra virgin olive oil
1 Tablespoon white balsamic vinegar
2 Tablespoons very small diced tomatoes
2 Tablespoons very finely chopped shallots
1 Tablespoon finely chopped parsley
1 Tablespoon lemon juice
Salt
Black Pepper

4 oz fresh arugula for serving

Directions
Prep all the ingredients.
You will need one large frying pan, paper towels, a small plate, and one small pot.

To prepare the warm vinaigrette mix the extra virgin olive oil, balsamic vinegar, diced tomatoes, shallots, parsley and lemon juice in a small pot. Bring to a simmer over medium heat. Let it cook for a minute. Season with salt and pepper and mix. Turn off the heat and reserve.

Spread the flour on a small plate and set aside.
Using paper towels, pat dry the fish fillets. Season them with salt and black pepper and coat with a thin layer of flour. Shake the fillets well to get rid of any flour excess. Set aside.
Heat the frying pan on medium-high heat for a few minutes. Add the butter and once melted sear the sea bass fillets for 90 seconds on each side until the crust is lightly golden. (6 to 7 minutes total)

Serve each seared sea bass fillet on a plate with fresh arugula topped with warm vinaigrette.