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Seared Sea Bass with Roasted Tomato, Mushroom, Pepper & Tarragon Broth
Yield Icon
4 servings
Prep Time Icon
Prep Time:
30 minutes
Cook Time Icon
Cook Time:
90 minutes
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Total Time:
120 minutes


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


Roasted Vegetable Stock:

  1. 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.
  2. 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:

  1. 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:

  1. Toast bread until golden brown. Gently wipe a clove of garlic across the bread, then drizzle with extra virgin olive oil.

Sea Bass:

  1. Season fish with salt and pepper. Let sit for 10 minutes.
  2. 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).
  3. 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.


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