5 minute read
Better Taste by Chef Mark Phillips
A Taste of Cocoa Beach… Sea Bass
with a Lemon Caper Wine Sauce
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This month is a taste of Cocoa Beach Florida. We’re making sea bass; pan seared in sunflower oil and finished off in a 450 degree oven, topped with a lemon caper wine sauce. We’ll serve it with garlic mashed potatoes made with butter, cream cheese, and heavy cream, and we’ll plate it with fresh spinach that’s sauteed in olive oil and lemon juice. Our Mise En Place for This Dish is:
Sea Bass
1 Sea Bass Filet 3 Tablespoons of Sunflower Oil Salt & Pepper Pinch of Dry Parsley Flakes
Mashed Potatoes
2 pounds of Yukon Gold Potatoes ½ Stick Unsalted Butter 4 oz Cream Cheese 4 oz Heavy Cream 2 to 4 Cloves of Minced Garlic (or 1 to 2 cubes of garlic puree) Salt & Pepper
Spinach
1 Bag of Fresh Spinach 3 Tablespoons of Extra Virgin Olive Oil 2 oz of Natalie’s Lemon Juice 1 Lemon (Zest) Salt & Pepper
Lemon Caper Wine Sauce
1 Cup of Dry White Wine 2 to 3 oz of Natalie’s Lemon Juice 2 Tablespoons of Extra Virgin Olive Oil 1 Cup Chicken Stock Salt & Pepper 2 Chopped & Minced Shallots 2 Tablespoons of Capers 4 Tablespoons of Unsalted Butter Zest of 1 Lemon
We start with the potatoes because they take the longest to prepare. Cut and dice the potatoes and put them into a bowl of cold water. The reason that we put them in the water is to keep them from turning brown while we cut the other potatoes. Try to cut the pieces so that they are the same size; this will ensure that all the potatoes are cooked evenly and thoroughly. Drain the potatoes from the cold water and put them into a pot of salted boiling water for 30 minutes.
To get the garlic butter ready, put the butter into a small pot on low heat, and whisk it until it is all melted. Then put the garlic puree into the pot and whisk it in too. To learn how to make the garlic puree, go to link below right. Also, garlic can be strong and overpowering; if you really love the flavor of garlic, then put in two garlic puree pieces; if you like a milder garlic flavor, then only put in one. If you don’t like garlic in your potatoes at all, then you can leave the garlic out. Cook the garlic on low heat in the butter for about two minutes.
Drain the potatoes and put them back on the stove with the heat on low. Then add in the garlic butter, the cream cheese, the heavy cream, the salt & pepper, and mash them using a hand masher. If you like lumps in your potatoes, then the hand masher is best. If you use an electric mixer, the potatoes will be smoother without the lumps.
Next, prepare the sea bass. Pour some sunflower oil into a non-stick pan and turn the heat up to medium high. We’re using sunflower oil instead of olive oil because sunflower oil has a higher smoke point, and we will be putting the sea bass under high heat. Season the sea bass with salt & pepper; make sure that you season it on all sides. Using tongs, put the sea bass into the hot pan and cook it for 3 ½ minutes. Pre-heat the oven to 450 degrees. Using a fish spatula, turn the sea bass filet over and cook it for another 3 ½ minutes. Then place the pan into the 450 degree oven for five minutes. Remove the pan from the oven, and place the sea bass into a sheet of aluminum foil and wrap it. Turn the oven down to 170 degrees, which is the optimum heat to keep food warm, and place the cooked sea bass into the oven so that it will stay warm. The foil will help keep the sea bass moist too; you don’t want it too dry.
Using a Microplane zester, zest your lemon. This will be used in the spinach and in our sauce. To get the spinach ready, pour some extra virgin olive oil into a pan and turn the heat on medium low. Add in half of the bag of spinach and add in the lemon juice and bring it to a simmer. Salt & pepper to taste, give it a stir, cover the pan, and put it in the oven to stay warm.
Using the same pan that the sea bass was cooked in, remove the excess oil from the pan and add in the butter on medium heat. Add in the shallots, give it a quick stir, bring it to a simmer and cook for four minutes. Add in the capers, lemon juice, white wine, chicken stock, and the lemon zest, bring it up to a simmer, and let it reduce by half until it thickens. The sauce is what really makes this dish stand out.
And there it is! A Taste of Cocoa Beach. Sea bass pan seared in sunflower oil, topped with a lemon caper wine sauce, served with garlic mashed potatoes, and sauteed spinach.
Delicious ! Until next time, Bon Appetit and Happy Holidays! Ciao, Mark
Watch the Video @ www.bit.ly/chefmarkoct22 Visit: www.thekitchenofchefmark.com www.youtube.com/c/thekitchenofchefmark
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