Seared Chilean Sea Bass in a Red Chard Leaf ~ Meyer Lemon Vinaigrette
The seared fish is finished in the oven until it flakes perfectly inside. The Meyer lemon vinaigrette is an ideal accompaniment.
Blanch the cleaned red chard leaves (cut way the stems) – Immerse in boiling water for a moment, then refresh in cool water in a colander.
Lay the leaves out, flat side down. Cut the fish into 4 equal portions.
Preheat the oven to 350 degrees.
Place a piece in the center of a chard leaf. Top with the dijon mustard, lemon zest (preferably meyer lemon), shallot rings and fresh rosemary – smear evenly. Season with sea salt and fresh cracked pepper to your liking. Bring up the edges of the chard to enclose, and press closed with your fingers. Heat a grill pan (a cast iron one is nice) until very hot. Add a bit of neutral oil, and the fish packets, flat side down.
Cook until grill marks form and the chard sizzles, about 5 minutes. Turn over and cook just one minute. Place the fish packets in a baking pan (drizzle with some extra virgin olive oil if desired),
and bake until firm, and cooked inside, about 5 minutes. This time will depend on the size and height of each fish portion.
Serve the fish with Meyer Lemon Vinaigrette for the perfect, light entrée.
On the side in photo: Roasted White Sweet Potatoes; Heirloom Tomato Stack.
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