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.
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.
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.
Share with us some of your favorite dishes you are enjoying this spring! @ApronsStilettos
Here’s to another great day! ~Crystal
Aprons & Stilettos 