Black Sea Bass with Matsutake Mushrooms and Rosemary

Name: Black Sea Bass with Matsutake Mushrooms and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) plus 1 tablespoon unsalted butter; 1 small bunch chives, chopped; 4 servings coarse salt and freshly ground white pepper; 3 sprigs fresh rosemary, plus 1 tablespoon chopped; 0 teaspoons freshly squeezed lemon juice; 237 milliliters homemade or store-bought low-sodium chicken stock; 227 grams matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced; 59 milliliters extra-virgin olive oil, plus more for baking sheet; 4 servings espelette pepper; 118 milliliters sake, preferably junmai dai ginjo; 567 grams black sea bass fillets

Black Sea Bass with Matsutake Mushrooms and Rosemary is a gluten free and pescatarian main course. This recipe makes 4 servings with 421 calories, 28g of protein, and 29g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have lemon juice, chives, chicken stock, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Ingredients

Servings:

59milliliters

(1/2 stick) plus 1 tablespoon unsalted butter 1small bunch

chives, chopped 4servings

coarse salt and freshly ground white pepper 3sprigs

fresh rosemary, plus 1 tablespoon chopped 0teaspoons

freshly squeezed lemon juice 237milliliters

homemade or store-bought low-sodium chicken stock 227grams

matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced 59milliliters

extra-virgin olive oil, plus more for baking sheet 4servings

espelette pepper 118milliliters

sake, preferably junmai dai ginjo 567grams

black sea bass fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.