Pan Roasted Sea Bass with Portobello Mushrooms
Blame it on my brother. I was minding my own business, managing a balancing act with multiple roles, and along comes Eric with an inspirational suggestion that got me thinking. Impulsive as usual, I started another blog; recipe 2 recipe. Check it out. You'll find another draw with Jittery Cook's Blueberry Gin as the prize.
Pan Roasted Sea Bass with Portobello Mushrooms Ingredients
- 1 lb sea bass, 1 inch thick steak or fillet
- 3 large Portobello mushrooms
- 1/2 c red onion, finely chopped
- 2-3 T olive oil
- 1 t butter
- 1/4 c red wine (or white)
- sea salt
- freshly ground black pepper
- 2 T chopped parsley
Preheat oven on roast to 420 degrees. Heat 1-2 T olive oil on high in a large, heavy, oven proof skillet. Cook onion for about 5 minutes on medium-low, until transluscent. Add mushrooms, cooking on medium for about 5 minutes. Add wine, butter, salt and pepper, cooking until mushrooms taste done. Place mushrooms around the perimeter of a plate.
Season fish on both sides with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet. Sear the fish on 1 side for about 5 minutes.
Flip the fish, cooking the second side for 1 minute, then place the pan into the preheated oven, cooking through for about 5 more minutes, or until the fish flakes. Gently remove skin and bones.
Serve the fish surrounded by the mushrooms, garnishing with parsley. Goes well with Spinach, Watermelon, Strawberry Salad and a baked potato.
- This recipe was heavily inspired by The Reluctant Gourmet who demystified the art of stove top to oven cooking. So this is what happens when you combine reluctant with jittery.
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- This is Jittery Cook's 100th post!
Holly blogs about cooking healthy, tasty food at Jittery Cook, and shares somewhat amusing details about her experiences and influences.