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Parmesan Coated Sea Bass with Roasted Vegetables and Lemon Dill Buerre Blanc Sauce Strater Hotel Durango, Colorado

Parmesan Coated Sea Bass with Roasted Vegetables and Lemon Dill Buerre Blanc Sauce - - Strater Hotel - Durango, Colorado

From Rod Barker, The Mahogany Grill

Parmesan Coated Sea Bass

Serves: 4

Ingredients:

4  eight ounce portions of sea bass

1 C. flour

1 C. egg wash

1 C. Japanese bread crumbs

1 C. grated Parmesan cheese

Salt and pepper

Preheat oven to 400°. Heat olive oil to high in a sauté pan.

Combine Parmesan cheese and bread crumbs in a food processor. Take each portion of sea bass and dredge in flour, then dip in the egg wash, then coat with the cheese/crumb mixture.

Sear each portion until they are golden brown on each side, then bake in the oven until the fish is evenly heated throughout. Season to taste with salt and pepper.

 

Lemon Dill Buerre Blanc Sauce

Ingredients:

2 T. butter

2 T. garlic, minced

2 T. shallots, minced

2 T. capers

1 T. dill, chopped

½ C. lemon juice

½ C. white wine

1 C. butter, cold and cubed

Place the butter in a saucepot and sweat the garlic and shallots until they become clear. Next add the capers and dill. Deglaze the pan with the lemon juice and white wine and reduce the sauce by half. Then remove the pan from the heat and whip in the cold, cubed butter. Season to taste with salt and pepper.

 

Roasted Vegetables

2 T. canola oil

1 C. yellow squash 1/4” dice

1 C. zucchini 1/4“ dice

1 tsp. fresh rosemary chopped

1 tsp. fresh dill chopped

1 tsp fresh parsley

Heat oil in a sauté pan. Add yellow and green squash and sauté to desired texture. Add herbs, then season to taste with salt and pepper. Add to the fish plate for flavor and color.

 

Parmesan Coated Sea Bass with Roasted Vegetables and Lemon Dill  Buerre Blanc Sauce,  Strater Hotel  Durango, Colorado

 

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