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

grapefruit3

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

grapefruit5

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

Roasted Butternut Squash, Garlic & Rosemary Lasagna

Butternut Squash Lasagna

The fall season calls for deliciously irresistible winter squash and butternut squash is one of my all-time favorites. Last night I had the opportunity to hang out with Chef Don Garrett from Wine Country Artisans Catering who made an AMAZING homemade butternut squash ravioli. These raviolis were hands down the BEST butternut squash raviolis I’ve ever tasted (perhaps we will have a blog post soon and Don will share with us his recipe!) Nevertheless, as I was eating his leftovers this afternoon for lunch, I got inspired to whip up something tonight for dinner that incorporated this wonderful autumn squash. In the past, I’ve made butternut squash soup, roasted squash with thyme and butternut squash risotto… hmmmm, I have lasagna pasta sheets – let’s make lasagna! I haven’t made lasagna in a long, long time so this was the perfect dish to make. Not only is this dish comforting — a perfect pair to the cooler weather — but it’s easy to make.

Prepping Lasagna

  • 2 1/2 cups fresh butternut squash, seeded, peeled, and cut into 1/2 inch pieces
  • olive oil
  • 2 – 3 garlic cloves, minced
  • 1 1/2 – 2 cups milk
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons flour
  • 2 cups freshly grated Parmesan
  • 2 tablespoons butter
  • No-boil lasagna pasta
  • 1/2 cup heavy cream
  • salt & pepper, to taste

Butternut Sqash Lasagna

Preheat oven to 450 degrees F. In a large bowl, toss fresh butternut squash pieces with olive oil and lightly season with salt. Roast for 10 minutes. Stir butternut squash and roast for another 10 – 15, until tender and golden.

While squash is roasting, melt butter in a large saucepans. Add garlic and cook over medium heat until fragrant (1 minute). Stir in flour and cook roux, stirring for about 2-3 minutes. Slowly add milk, rosemary, salt and pepper. Cook and stir frequently until thickened yet smooth – about 5 – 8 minutes. Stir in roasted squash.

Butter a casserole dish and pour some sauce on the bottom of the prepared baking dish. Begin layering the lasagna pasta sheets. Spread the sauce on top of the noodles and sprinkle freshly grated Parmesan cheese. Repeat layering noodles, adding the sauce and finishing with Parmesan cheese. Pour heavy whipping cream over the top of the entire dish and sprinkle a little more cheese. Cover dish tightly with foil and bake in the middle of the oven for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the top is bubbling and golden brown. Allow dish to cool for about 5 minutes. Garnish with rosemary sprigs.

Serves 4 – 6.

Wine Pairing? Try pairing this decadent dish with a rich & buttery Chardonnay. Do you have a personal favorite? Share with us in the comments below or on twitter!

Enjoy! ~Crystal


What are your favorite fall dishes? Share with us on Twitter @ApronsStilettos