Pan Seared Sea Bass on a Bed of Grilled Endives.


This morning, I wanted to eat fish so bad, that as soon as I left school I went straight  to the Fresh Market with the hope to find either sea bass or grouper. They are my two favorite white fish in the world. The meat is so tender and flaky that very little is required to make them taste great. As I had a few Belgium endives in my fridge and a rest of tomato salsa, I decided that those two would be a great addition to my meal this evening.

This recipe, though not very hard is very tasty and super super easy. Give it a try, you will not mess up!!!


Ingredients for 2 :

  • 3 large Belgium Endives rinsed well and
  • 1 large filet of Chilean Sea Bass
  • 2 Roma tomatoes chopped thinly
  • 1/4 cup or about 1/4 of a middle-sized red onion diced thinly 
  • 1/2 tbsp of fresh cilantro chopped
  • 1 tsp of olive oil
  • 1 tsp of lemon juice
  • 1/2 to  1 tbsp of butter.
  1. Turn the oven to 375.
  2. Rinse the belgium endives under running water and with a paper towel, dry them well. Then slice them in half in their length.
  3. In a medium frying pan, melt half of the butter and let it become hot.
  4. When the butter is starting to sizzle, add the belgium endives, and place them down as shown on the picture
  5. Sprinkle a bit os salt and pepper to season them.
  6. Saute them for a minute or so. Then flip them and saute the other side for another minute. Drizzle some lemon juice, sprinkle more salt and pepper and cook for another minute.
  7. Remove the endives from the frying pan, and place them face down in the large round mold.
  8. In the same frying pan, melt the other 1/4- 1/2 tbsp of butter.
  9. When the butter is sizzling, add the fish that you would have previously patted dry with a paper towel. Saute the fish for a minute on both sides. Season with salt and pepper.
  10. Place the fish atop the saute Bleigium endives, or on the side. Season with salt and
  11. Place the octogonal silpat on top of the round mold. Place the large round mold onto a medium perforated sheet and place both into the oven.
  12. Cook for 5-7 minutes. I like my fish moist and flaky. You may need to cook a little longer if you like it more done.

While the fish is cooking, prepare the tomato salsa.

  1. In a small bowl, mix together the diced roma tomatoes, diced red onion, cilantro.
  2. Then add the olive oil and 1/8 tsp of salt and 1/16 of pepper and mix well.

To serve, place the endives and fish on individual plates and spoon a few tablespoons of the tomato salsa over the fish. Enjoy!!!


Bon Appetit and Happy Cooking!!!