• Monday, September 16, 2019

Best Sea Bass Recipe

Jean Georges' Herbed Sea Bass and Potatoes in Broth
By , Associate Editor
September 4, 2019

If you’re wondering what to do with all of that bass you caught in Montauk in the Hamptons this summer, Jean-Georges has the answer. The Herbed Bass and Potatoes in Broth is the perfect transitional recipe from fresh summer fish and garden vegetables to a slightly heartier meal with the addition of potatoes for the end of summer and beginning of fall.

Jean-Georges has been one of New York’s best French fine dining restaurants since 1997. A jewel of Chef Jean-Geaorges Vongerichten’s empire, the restaurant has been awarded two Michelin stars, and four stars by the New York Times. Fresh farmer’s markets ingredients are only one of many secrets of the restaurant. Though we may not have the other secrets to the success of Jean-Georges, we found the secret to the Herbed Sea Bass – and we’ve shared it below. 

Herbed Sea Bass and Potatoes in Broth

Ingredients

3 sprigs Fresh rosemary, chopped
½ oz Fresh thyme, chopped
2 (3-inch) strips Fresh lemon zest, removed with a vegetable peeler, and thinly sliced
1 Tbsp. Finely chopped peeled fresh ginger
2 large Yukon Gold potatoes, cut into ½ –inch chunks
1 small Serrano chile
2 Tbsp. Finely chopped fresh mint leaves
2 Tbsp. Finely chopped fresh basil leaves
2 Tbsp. Finely chopped fresh dill
1 Tbsp. Finely chopped fresh marjoram leaves
4 (6-8oz) Black sea bass fillets, skin on
3 Tbsp. Extra-virgin olive oil
6 oz Baby spinach
Lemon wedges, for serving
Kosher salt 

Directions

1. Blend the rosemary, thyme, and 4½ cups of water in a blender until the herbs are finely ground. Strain through a fine-mesh sieve into a large saucepan, pressing on the herbs to extract as much liquid as possible. Then, discard the solids. Add the zest, ginger, 1 Tbsp. salt, and the potatoes to the pan. Bring everything to a boil, and then reduce the heat to maintain a steady simmer. Cook about 20 minutes, until a knife can easily pierce a potato.

2. Thinly slice a quarter of the chile and set aside. Remove the stem and seeds from the remaining chile and chop finely. Combine the chopped chile with the mint, basil, dill and marjoram in a small bowl. Cut three ½ –inch-deep slits crosswise in each fillet. Stuff ½ tsp. of the herb mixture into each slit, being careful to not get it on the skin. Season the fish with salt.

3. Heat half of the oil in a large skillet over medium-high heat, until almost smoking. Add 2 fillets, skin side down, and cook about 3 minutes, until golden-brown and crisp. Carefully flip, and cook until the fish is just cooked through, about 6 minutes longer. Transfer to a warm plate. Repeat with the remaining oil and fillets.

4. Add the spinach and sliced chile to the potatoes and broth. Cook, stirring, until the spinach wilts. Divide the potato mixture and broth among shallow bowls. Top with the fish and season with a little salt. Serve with lemon.

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