Coriander Sea Bass with Chanterelles and Carrot

5 from 2 votes

You have to try this amazing sea bass recipe with. coriander and chanterelles! It is one you won't regret!

This simple sea bass recipe that was prepared using just a few ingredients. The main ingredients for this recipe is in the title, sea bass, chanterelle mushrooms, and carrots. The crust on the fish is one my favorite go to spices and that is crushed coriander seeds. The coriander has almost a floral or perfume aroma to it and the flavor is amazing! Coriander is the seed of the cilantro plant, but if you don't like cilantro the seed has a different flavor in my opinion.

The sauce takes a bit of time if you have it, but it can be easily replaced with a simple pan sauce or romesco. I hope you become a fan of coriander like I am and see that it can enhance almost any ingredient, protein or vegetable, into a fantastic delight. Here is the recipe I hope you enjoy it!

Ingredients

4 people

1 lb sea bass cut into 4 pieces
2 tbsp coriander seed crushed
1 lb chanterelles washed and dried
3 tbsp olive oil
2 tbsp butter
1 lb carrots roasted sliced

Reduction Sauce

1 cup fish carcasses or bones, skin,
1 whole roasted chicken bones
4 whole beef bones smoked or roasted
1/2 cup miso
3 tbsp soy sauce
1/2 cup fennel chopped
1 whole onion chopped
1 whole leek chopped
2 whole carrots chopped
3 stalks celery chopped
6 cloves garlic
2 bay leaves
1 tbsp peppercorns
10-12 cups water
2 tbsp cornstarch with 3 tbsp water
1 splash sherry vinegar
1 salt to taste

Garnish

3 tbsp carrot micro greens

Nutritional information

Calories: 226kcalCarbohydrates: 21gProtein: 25gFat: 5gSaturated Fat: 1gCholesterol: 91mgSodium: 466mgPotassium: 1373mgFiber: 9gSugar: 7gVitamin A: 20929IUVitamin C: 8mgCalcium: 120mgIron: 6mg

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 4 people

How to make the sauce

Have your butcher fillet the sea bass, if you don't know how. Ask them for any fish bones or scraps they would normally throw away. Then take the those scraps, bones, skin, and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy).
Place them in a pot with the rest of the ingredients and fill it with water. Bring the pot to a boil then turn down to a simmer and reduce by at least half. The stock should have a rich deep flavor. If the stock still taste very mild and watery, then reduce a little more until you have a deep , rich, flavor profile (reduce to 2/3 if it isn't flavorful). Strain out and discard the all the contents. Then take the stock and place it back in a pot to thicken with cornstarch and water slurry. Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt. Set aside and keep warm
For the carrots follow the recipe and you can season the carrots simply with salt and pepper or any other spice you have on hand including the one in the recipe. Once roasted and cooled you can slice them 1/4 inch thick.

How to cook sea bass

In a large saute pan on medium heat add oil. Take sea bass and season with salt and coarse coriander. Place the sea bass fillet side down (the side seasoned with the coriander and salt). Season the bottom side of the fillet with salt now too.
Cook for 4-5 minutes on the one side. The fish should be cooked almost all the way through on the one side depending on how thick a piece you have. (If you have a really thick piece flip the sea bass over and place in a preheated 400 degree oven for 5 minutes, take out and it should be done)
Then turn over and cook for 1 more minute. Turn off the heat. Meanwhile, In a small sauté pan add chanterelles with 2 tbsp of butter and oil. Cook for 7 minutes and then add the roasted sliced carrots. Cook for another 3-4 minutes and finish with 1 tbsp of butter.
With a spoon, distribute the vegetables amoung 4 bowls. Spoon the sauce over the vegetables. Then take the fish out and lay it on top of the vegetables. Finish with the micro carrot greens. Serve and enjoy!