Seared Sea Bass with Roasted Tomato & Tarragon Broth: A Wine Pairing Recipe | Hess Persson Estates

Ingredients

• 6 ea. Roma tomatoes
• 1 ea. onion, sliced
• 1 ea. carrot, peeled, sliced
• 1 ea. celery, sliced
• 1 cup mushrooms
• 2 ea. tarragon stems
• 1 ea. garlic cloves
• Water as needed
• 4 each Sea Bass filets, 5 oz. ea. portion
• 2 Tbsp. extra virgin olive oil, divided
• 1 bunch red chard, stemmed, cut into 2″ pieces
• Salt & pepper, to taste
• 1 oz. olive oil
• 1 ea. onion, julienned
• 2 cups mushrooms, sliced
• 1 tsp. garlic, sliced
• 2 ea. red peppers, roasted, peeled, large dice
• 2 ea. yellow peppers, roasted, peeled, large dice
• 1 Tbsp. tarragon, chopped
• 8 ea. baguette, slice 1/4” thick
• 1 ea. garlic clove, peeled
• Extra virgin olive oil as needed