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Sea Bass

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 3 servings
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2 pounds shelling beans

4 cups chicken stock 

2 tablespoons butter


Ground grains of paradise, for seasoning and sprinkling


1 bunch French breakfast radishes

1 pint cherry tomatoes 


2 ounces basil-infused rice oil or olive oil

Sea Bass:

Three 7-ounce portions white sea bass



1 cup yogurt

2 cloves garlic, minced

2 sprigs lemon verbena 

1 bunch borage flowers, chopped, plus more for garnish

1/2 lemon, juiced


Special equipment:
  1. For the beans: Shell the beans and cook them in the chicken stock, 10 minutes. Puree the beans in a food processor and push through a tamis. Put the puree in a small saucepot, add the butter and season with salt and grains of paradise. Reserve over low heat.For the salad: Shave the radishes and halve the tomatoes. Season with salt, toss with the oil and reserve at room temp.
  2. For the sea bass: Sprinkle the bass with salt and pan sear over medium-high heat, skin-side down, 2 to 3 minutes. Then finish under the broiler until golden, 5 to 7 minutes. Let rest for 2 minutes.
  3. While the bass is cooking, begin the tzatziki: Mix the yogurt, garlic, lemon verbena, borage flowers and lemon juice together in a small bowl and reserve.
  4. To plate, spoon some puree slightly off center. Center the bass on the plate. Arrange a small pile of tomato and radish perpendicular next to the bass. Garnish the tzatziki with borage flowers and place a dollop on the plate. Sprinkle a line of grains of paradise horizontally across the plate.