Herb Crusted Sea Bass & Spring Pea Pancakes

Spring Recipes

I couldn’t be more excited that it’s spring! My favorite produce stand is open, there’s bud break in the vineyards and the warm weather has set in. I’m also excited because at least once a week I get together with my friend Morgan to make dinner and catch up over wine or handcrafted cocktails. Sometimes we plan out our menu in advance, but for the most part we develop our recipe ideas based on which ingredients we have at home.  This week’s menu was inspired by spring and of course the seasonal ingredients we had in our refrigerator or pantry.

After work I swung by my favorite local market, Oliver’s, and picked up some fresh fish and eggs – and that’s it! Morgan and I had everything else to complete this delicious spring menu. Oh, and when you’re at the store, don’t forget the vino. We enjoyed a bottle of Gloria Ferrer Estate Chardonnay, which paired perfectly with the fish and pancakes.

Crusted Seabass

Herb Crusted Sea Bass

  • 1 pound Sea Bass fillets
  • 1 cup Panko
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme
  • 2 tablespoon unsalted butter
  • Olive oil
  • Salt and pepper

Combine the parsley, thyme, lemon zest and panko in a large shallow bowl. Melt 1 tablespoon of butter and lightly coat both sides of the fillets. Dredge the fish in the panko mixture and set aside. Preheat a skillet over medium-high, add the remaining butter and drizzle of olive oil and cook the fillets for about 5 minutes or until crust is golden brown. Flip, cover skillet, reduce the heat to medium-low and cook for about 8 minutes or until crust is golden brown and middle is white and flaky.  Cooking time will depend on the thickness of your fillets (our fish was about an inch in thickness).

Roasted Asparagus

  • 1 bunch of thin asparagus
  • Olive oil
  • Parmesan cheese, grated
  • Salt and pepper

Preheat oven to 425. Place asparagus on a baking sheet and drizzle with olive oil. Add the Parmesan cheese, salt and pepper and roast for about 10 – 12 minutes. Keep warm until you are ready to plate.

Pancakes & Fillets

Homemade Hollandaise Sauce

  • 3 egg yolks
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • Pinch of cayenne
  • Pinch of salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), just make sure that the water does not touch the bottom of the bowl. Continue to whisk rapidly. Drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. (Make sure the eggs do not get too hot or else they will scramble) Remove from heat, whisk in cayenne and salt. Serve warm over fish and asparagus.

Spring Pea Pancakes with Herbed Yogurt

These tasty treats were so easy to make and paired exceptionally well with our herb crusted Sea Bass.

Click here to view this recipe on Morgan’s delicious blog:
There Will Be Snacks

Pea Pancakes

Share with us some of your favorite dishes you are enjoying this spring! @ApronsStilettos

Here’s to another great day! ~Crystal

Meatless Mondays | Grapefruit Endive Salad

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It’s Monday and if you recall our past post we are going “Meatless” on Mondays. Today’s recipe was inspired by the spring issue of Food & Wine and is the perfect recipe for a warm California day, like today! So grab a chilled bottle of Sauvignon Blanc, Pinot Gris, Albariño or any crisp white wine and start cooking!

  • 2 Belgian endives – halved lengthwise, cored and slightly sliced
  • 1 large grapefruit
  • 1/2 cup rice vinegar
  • 2 tablespoons sunflower seed oil
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely crushed pistachios, plus more for garnish
  • 1 teaspoon fresh chives, minced
  • 1/2 cup fresh parsley leaves
  • 1/2 teaspoon dried marjoram
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1 small red onion, thinly sliced
  • Salt & pepper

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Pickling the onions will take about an hour so begin by combining the rice vinegar, water and sugar in a small saucepan and bring to a boil. Add the onion slices, turn off the heat and let the onions sit in the mixture for about an hour. Let cool completely and then drain.

In a separate bowl, whisk the sunflower seed oil and olive oil with cider vinegar and mustard. Add the crushed pistachios and chives, season with salt and pepper and let chill in the refrigerator.

Prepare the grapefruit by cutting in between the membranes to release the grapefruit sections and place them in a large bowl. Add the sliced endives, chopped parsley, marjoram and 1/2 of the cooled down onions*. Coat the salad with the vinaigrette and season with salt and pepper. Divide the salad on four plates, garnish with crushed pistachios and enjoy with a light-bodied white wine.

*Reserve the other half of the pickled onions for another dish. They are great in this slow-cooker pulled pork recipe!

Cheers! ~Crystal

Plated | Simplicity Delivered

Plated

 

If you are like me, there are days that I don’t have time to pick up fresh ingredients after work and still get home in time to make a decent meal. A few weeks ago I discovered Plated – a service where chef-inspired recipes and fresh ingredients are delivered right to your door. So, how does this service work?

Image Credit: Plated

Image Credit: Plated

Browse & Choose Your Recipe:

Each week a new menu is posted online with a variety of recipes (4 meat & fish and 3 vegetarian options). You start by picking out your meal, selecting how many servings (2, 4, 6) and then add it to you cart! Simple as that.

Select Your Delivery Date:

Plated delivers to roughly 80% of the U.S. Click here to see if they deliver to your neighborhood! Orders are shipped from three major hubs (SF, NY & Chi-Town) and all packages are insulated with Mylar liners year-round to keep food fresh during the delivery process.

Get Ready To Enjoy Your Recipe:

All of the ingredients you need arrive fresh to your door along with step-by-step recipe cards & pre-measured ingredients.

Plated Box

Plated

To get started I ordered the Chicken Fricassee with Gnocchi and Artichokes and the Spicy Soy Poached Pollack with Vermicelli Noodles recipe on Thursday and on Friday I received all of my ingredients so I was set for this weekends dinner. As I mentioned earlier, everything came pre-measured – so all I needed were the basics: Olive Oil, Salt and Pepper. Instructions were easy to follow and everything tasted delicious (I noticed that both dishes needed a bit more seasoning so I adjusted according to my taste).

PLated Ingredients

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Interested in checking out PLATED? Click here to sign up and use coupon code SHARKTANK to receive four plates for free – just pay shipping and handling. Hurry up though, coupon code is good only to the first 500 people. Have you used Plated? Share with us in the comments below.

Want to make these recipes at home? Click on the recipe below for a downloadable step-by-step ingredient list and directions:

Cheers! Crystal