Sea Bass with Edamame-Rye Crust

Name: Sea Bass with Edamame-Rye Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters grapeseed or canola oil; 4 servings Cayenne pepper; 237 milliliters coarsely chopped chives, plus 2 tablespoons finely chopped; 118 milliliters coarse, dry rye-bread crumbs; 158 milliliters half-and-half; 680 grams black sea bass fillets; 4 servings Sea salt; 158 milliliters shelled fresh or frozen soybeans (edamame); 5 Tbsps unsalted butter; 680 grams Yukon Gold potatoes, peeled and cut into 2-inch chunks

You can never have too many main course recipes, so give Sea Bass with Edamame-Rye Crust a try. This recipe covers 37% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 666 calories, 41g of protein, and 45g of fat per serving. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up canolan oil, cayenne pepper, sea salt, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth.

Ingredients you will need

Chives

Salt

Cooking Oil

Transfer the chive oil to a jar.

Ingredients you will need

Chives

Cooking Oil

In a large saucepan, cover the potatoes with cold water and bring to a boil. Salt the water and simmer the potatoes until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain thoroughly. Pass the potatoes through a ricer or the fine disk of a food mill back into the saucepan.

Ingredients you will need

Potato

Equipment you will use

Sauce Pan

Potato Ricer

In a small saucepan, melt 2 tablespoons of the butter in the half-and-half.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add to the potatoes, season with salt and stir until smooth. Stir in all but 2 tablespoons of the chive oil and keep warm over very low heat.

Ingredients you will need

Potato

Chives

Salt

Cooking Oil

Bring a small saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the soybeans and boil over high heat for 5 minutes.

Ingredients you will need

Soybeans

Drain and let cool, then finely chop.

Melt 2 tablespoons of the butter in a small skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chopped soybeans and cook over moderately high heat until sizzling, about 2 minutes. Stir in the bread crumbs and the 2 tablespoons of finely chopped chives and season with salt.

Ingredients you will need

Breadcrumbs

Soybeans

Chives

Salt

Season the fish on both sides with salt and cayenne. In a large nonstick skillet, melt the remaining 1 tablespoon of butter over moderately high heat.

Ingredients you will need

Ground Cayenne Pepper

Butter

Fish

Salt

Equipment you will use

Frying Pan

Add the fish, skin side up, and cook until golden brown, about 5 minutes. Turn the fish and cook for 1 minute longer, or until just cooked through. Turn the fish again and spoon the soybean crust on top of each fillet, pressing lightly to adhere.

Ingredients you will need

Crust

Fish

Mound the mashed potatoes in the center of each plate and set the fish on top.

Ingredients you will need

Potato

Fish

Drizzle the remaining chive oil around the fish and serve.

Ingredients you will need

Chives

Fish

Cooking Oil

Equipment

Sauce Pan

Potato Ricer

Frying Pan

Ingredients

Servings:

79milliliters

grapeseed or canola oil 4servings

Cayenne pepper 237milliliters

coarsely chopped chives, plus 2 tablespoons finely chopped 118milliliters

coarse, dry rye-bread crumbs 158milliliters

half-and-half 680grams

black sea bass fillets 4servings

Sea salt 158milliliters

shelled fresh or frozen soybeans (edamame)5Tbsps

unsalted butter 680grams

Yukon Gold potatoes, peeled and cut into 2-inch chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass can be paired 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. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.