Ingredients
Roasted Vegetable Stock
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
Sea Bass
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
Roasted Vegetables & Tarragon Broth
1 oz. olive oil
1 ea. onion, julienned
2 cup 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
Salt & pepper, to taste
Garlic Crostini
8 ea. baguette, slice 1/4” thick
1 ea. garlic clove, peeled
Extra virgin olive oil as needed
Preparation
Roasted Vegetable Stock:
- Core tomatoes and place on a baking sheet in a single layer with sliced onion, carrots, celery and mushrooms in a 400º F oven. Cook until tomatoes are charred and soft all the way through. Vegetables should be charred, but tender. Rotate tomatoes during cooking to ensure they char on all sides.
- Place roasted tomatoes and vegetables into a stock pot. Add tarragon, garlic and water to cover. Bring to a low simmer and cook for 1 hour.
Roasted Vegetables and Tarragon Broth:
- Heat a sauce pot over medium. Add oil and onions, sauté until slightly golden. Add mushrooms, sauté for 4 minutes, then add garlic and cook until aromatic. Add peppers and stock to cover. Bring to a boil. Add tarragon and reduce to a simmer for 20 min. Adjust seasoning with salt and pepper.
Garlic Crostini:
- Toast bread until golden brown. Gently wipe a clove of garlic across the bread, then drizzle with extra virgin olive oil.
Sea Bass:
- Season fish with salt and pepper. Let sit for 10 minutes.
- Heat a large sauté pan over medium high heat. Add oil and fish, presentation side down. Cook until golden brown on the exterior and just opaque in the center (approx. 3-4 min. per side).
- Heat sauté pan over medium high heat. Add oil and chard. Cook until wilted. Season with salt and pepper. Drain well.
To serve: Place a mound of chard in the middle of a wide bowl, place fish on top. Ladle broth over the fish and serve with garlic crostini.