Black Sea Bass With Chanterelle Mushrooms Recipe

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Servings: 4


Cost per serving $3.53 view details


  1. Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet. Turn fish over; repeat. Trim the thin edges of the fillets for even cooking. Remove pin bones with pliers. Cut each fillet in half for first-course serving; leave whole for main-course serving.
  2. Heat oven to 450 degrees. Heat butter, salt, and pepper in a large saute/fry pan over medium heat. Add in mushrooms; toss to coat. Cook till mushrooms release their liquid.
  3. Heat an ovenproof saute/fry pan over medium-high heat. Season both sides of the fillets with salt and pepper. Add in canola oil to pan. When oil is warm but not smoking, add in fillets skin-side down; remove from heat if too warm. Sear till crisp, golden, 1 1/2 to 2 min. Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 min.
  4. Add in shallots to mushrooms, and saute/fry. Toss greens with 3/4 quantity of Sherry Vinaigrette. Remove mushrooms from heat; add in remaining vinaigrette and chives.
  5. Drain fillets on paper towel. Distribute dressed greens on plates; top with mushrooms and fillets. Garnish each with chervil.
  6. SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl. Adjust seasonings, and set aside.
  7. Serves 4 as a first course, 2 as a main course.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 4 servings
Calories 246  
Calories from Fat 196 80%
Total Fat 22.24g 28%
Saturated Fat 5.41g 22%
Trans Fat 0.02g  
Cholesterol 28mg 9%
Sodium 625mg 26%
Potassium 447mg 13%
Total Carbs 3.87g 1%
Dietary Fiber 1.2g 4%
Sugars 1.89g 1%
Protein 9.51g 15%
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