BLACK SEA BASS WITH ONIONS AND TOMATOES
johnpleshettemealoftheweek.com
MY GO-TO TECHNIQUE FOR FISH IS TO PAN COOK IT, SEARING THE SKIN SIDE FIRST ON A HIGH HEAT SO IT DOESN'T STICK TO THE PAN, THEN REDUCING THE TEMPERATURE AND
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Cooking tools:
- Food processor
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving platter
Ingredients
- 4 FILLETS OF BLACK SEA BASS, SKIN ON
- 1 MEDIUM RED ONION
- 3 SPRIGS OF THYME
- 16 CHERRY TOMATOES
- SAFFRON
- FLAT LEAF PARSLEY
- 3 MEDIUM KOHLRABI
- 1 MEDIUM POTATO
- WHOLE MILK
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