Lunch

Pan-Seared Striped Bass with Charred Broccolini, Black Garlic Beurre Blanc & Crispy Sage Breadcrumb Dust

Name: Pan-Seared Striped Bass with Charred Broccolini, Black Garlic Beurre Blanc & Crispy Sage Breadcrumb Dust
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 striped bass fillets, 5 oz each, skin on, pin bones removed; Fine sea salt & white pepper to taste; 2 tbsp clarified butter (ghee), divided; 1 medium bunch broccolini, cut into 4-inch florets; 3 oz cold unsalted butter, cut into dice; 2 oz black garlic, minced into paste with 1 tbsp water; 3 tbsp Champagne vinegar or white wine vinegar; ¼ cup dry white wine; ¼ cup fish or vegetable stock; Juice of ½ lemon; 1 slice day-old sourdough, torn into chunks; 6 fresh sage leaves, torn; 1 tsp Urfa biber or smoked paprika; ½ tbsp unsalted butter (for breadcrumbs)

Perfectly seared striped bass with skin crisped to glass-crackle perfection, flesh just kissed through. Surrounded by charred broccolini and a silken black garlic beurre blanc that coats each element with luxurious shine. Finished with toasted sage breadcrumbs for textural contrast.

740calper serving 36gprotein 18gcarbs 57gfat 20min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this