Pan-Seared Sea Bass

Cleaned and descaled Wild Sea Bass (400-600 grams)

Old Bay Seasoning (1 teaspoon)

Olive Oil (2 tablespoons)

Salt (1/16th teaspoon)

Pepper (1/16th teaspoon)

Lemon Zest (1 teaspoon)

Micro Basil (0.2 ounces)

Roasted Italian Vegetables (optional)

Parsnip Purée Mashed Potatoes (optional)

Arugula Oil (2 teaspoons)

Fresh Arugula Leaves, Crisp-Fried

Cherry Tomatoes (2-3 pieces)

Thyme and Garlic (optional for seasoning side dishes)

Olive Oil (1 ounce)

Fresh Arugula Leaves (2 ounces)

Water (1 tablespoon)

Marinate both sides of the fish fillet with olive oil. Rub in Old Bay seasoning.

Add salt and lemon to both sides. Just a little bit of lemon juice will do to enhance the flavor.

Prepare roasted seasonal vegetables with a little bit of salt, pepper and thyme. Cook over medium heat.

In a medium pot, season parsnips with salt, garlic, bay leaf and thyme. Cover with half-and-half and simmer over medium heat for 10-12 minutes. Another option is to purée parsnips in a food processor, adding butter and enough half-and-half until it becomes a whipped cream texture. Transfer purée and keep warm until you’re ready to add to your plate.

Take your marinated fish fillets and cook skin side down until golden brown before flipping.

Once the skin is crispy, turn and fry until lightly brown. Note: While the fillets are cooking, begin heating the cherry tomatoes in a separate pan with olive oil.

Add roasted vegetables to center of plate.

Add purée to plate.

Top with cooked fish fillet and complement with cherry tomatoes.

Garnish with fried or fresh arugula. Drizzle with arugula oil, lemon zest and micro basil.