Seared Chilean Sea Bass in a Red Chard Leaf ~ Meyer Lemon Vinaigrette
The seared fish is finished in the oven until it flakes perfectly inside. The meyer lemon vinaigrette is an ideal accompaniment.
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Cooking tools:
- Colander
- Grill pan
- Stove
- Oven
- Pot
- Baking pan
- Chef's knife
- Cutting board
- Spatula
- Microplane
- Measuring spoon
Ingredients
- 2 pounds chilean sea bass, fresh, cut the skin away
- 4 large red chard leaves, cleaned, use 8 if they are small
- 4 teaspoons dijon mustard
- 2 teaspoons lemon zest
- 1 teaspoon shallots, cut into thin rings
- 2 teaspoons fresh rosemary, or to taste
- 1 pinch salt and pepper, on each filet to taste
- 1 recipe meyer lemon vinaigrette*
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