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CHILEAN SEA BASS INSPIRED BY JURASSIC PARK

Name: Chilean Sea Bass inspired by Jurassic Park
Cook time: 1200 s
Total time: 1200 s
Yield: 3 servings
Ingredients: 1 Sweet Potato; 3 tbsp Cornstarch; Water (to add to cornstarch slowly until a slurry forms); Vegetable Oil (enough to fill a pan for deep frying); Kosher Salt; 3 evenly sized Chilean Sea Bass fillets (or Black Cod as a cheaper alternative); 2 cups Green Beans; 1 tbsp Rosemary; 1 small Shallot; 1 cup Cherry Tomatoes; 1/2 cup Dry White Wine; 1/2 cup Chicken Stock; Chopped Parsley; 1/2 Juice from a Lemon; Black Pepper; 2 tbsp Butter

cook:

20 min

Picture for Chilean Sea Bass inspired by Jurassic Park

3,854,569 views Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park! That's actually not a very fun fact. That's kinda messed up. While still overfished, it can be acquired legally - while fetching a price of $30/lb. A delicious (and less expensive) alternative is black cod!

3 servings

original

metric

INGREDIENTS

1 Sweet Potato

3 tbsp Cornstarch

Water (to add to cornstarch slowly until a slurry forms)

Vegetable Oil (enough to fill a pan for deep frying)

Kosher Salt

3 evenly sized Chilean Sea Bass fillets (or Black Cod as a cheaper alternative)

2 cups Green Beans

1 tbsp Rosemary

1 small Shallot

1 cup Cherry Tomatoes

½ cup Dry White Wine

½ cup Chicken Stock

Chopped Parsley

½ Juice from a Lemon

Black Pepper

2 tbsp Butter

TOOLS

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Cast Iron Skillet

Babish "Clef" Knife

Babish Cutting Board

Babish Frying Pan

Babish Everyday Pan

DIRECTIONS

Start by peeling and spiralizing your sweet potato. In a bowl combine cornstarch and water until it makes a slurry. Add your spiralized sweet potatoes and mix until fully coated.

1 Sweet Potato

3 tbsp Cornstarch

Water (to add to cornstarch slowly until a slurry forms)

Heat some vegetable oil in a deep skillet to 350°F and drop in your sweet potatoes. Fry for 3-5 minutes. Remove and place on a paper towel lined plate. Separate the sweet potatoes as best you can and season with salt. Set aside.

Vegetable Oil (enough to fill a pan for deep frying)

Kosher Salt

Par-boil your green beans for about 3 minutes and then shock in an ice bath. Set aside.

2 cups Green Beans

Finely chop fresh rosemary and a small shallot. Set aside. Slice the cherry tomatoes in half and set them aside as well.

1 tbsp Rosemary

1 small Shallot

1 cup Cherry Tomatoes

Preheat a skillet over medium high heat. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan. Once it’s brown on the skin side, flip and then place in a 400°F oven until it reaches an internal temperature of 135°F.

Vegetable Oil (enough to fill a pan for deep frying)

3 evenly sized Chilean Sea Bass fillets (or Black Cod as a cheaper alternative)

Remove the fish from the pan and set aside. Dab away some of the excess fat from the pan and over a medium heat add shallots and sauté for about 1 minute before adding dry white wine and chicken stock. Whisk until all the fond is off the bottom of the pan.

½ cup Dry White Wine

½ cup Chicken Stock

Add chopped rosemary and then simmer to reduce by about half. Add some chopped parsley and the lemon juice. Stir to combine.

Chopped Parsley

½ Juice from a Lemon

Add chilled green beans to the sauce. Season with salt and pepper and cook for a few minutes. Remove green beans set aside.

Black Pepper

Kosher Salt

Remove the pan from heat. Add butter to the sauce and stir to combine.

2 tbsp Butter

10.

On a plate add your lemon juice and top with green beans. Slice your sea bass into strips and add in between green beans. Add your halved cherry tomatoes and top with fried sweet potato straws.

11.

Serve and enjoy!

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