I am not a big fish fan, never have been. I do however LOVE Sushi. I know, doesn’t make much sense. In order for me to like fish it has to…well…not taste “fishy” and have a great base flavor. I have some restaurants we go to, that I’ll only order the fish, because it’s that good. And if I’m ordering the fish, it must be outstanding! My favorites are Dover Sole and Sea Bass. So when I saw this recipe for a poached Sea Bass, I was excited to give it a try.
It starts off with a Court Bouillon, and that’s nothing more than liquid, acids, aromatic vegetables and herbs. It gives the fish a wonderfully fragrant, crisp, clean taste that doesn’t overpower. It’s simple and perfect for this dish.
The end result is a perfectly cooked Sea Bass fillet with a delicate, fresh herb flavor. It could give the expensive Sea Bass served in restaurants a run for its money. Verdict–Good Eats!
Combine water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme and bay leaf in a saucepan. Bring to a boil, reduce heat and simmer for 8 minutes. This is going to make your kitchen smell heavenly 🙂
Strain out and discard the solids. Pour the liquid back into the saucepan.
Grab your nice piece of Sea Bass. You can leave skin on or off, it’s your preference.
Look at that beauty!
Bring the Court Bouillon to a simmer and add in the Sea Bass. Make sure you only submerge it partially. You don’t want it floating around in the liquid.
Lower the heat, cover and poach the fish for 5-7 minutes.
Carefully scoop the fish out. Plate and enjoy!
I’m bringing this dish to share with my good friends at the Fiesta Friday Party hosted by the amazing as always Angie, and co-hosted by Suzanne and Sue.
Hope you all have a lovely Valentine’s weekend ❤
XO, Sarah
- 1½ cups water
- ½ cup white wine (one that you enjoy drinking)
- Juice of 1 lemon
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 1 teaspoon black peppercorns
- 5 sprigs fresh thyme
- 1 bay leaf
- Combine water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme and bay leaf in a saucepan. Bring to a boil, reduce heat and simmer for 8 minutes.
- Strain out and discard the solids. Pour the liquid back into the saucepan and bring back to a simmer, or refrigerate for up to 3 days.
- 1 pint Court Bouillon
- 4 (4-ounce) sea bass fillets
- Bring the Court Bouillon to a simmer.
- Add in the Sea Bass. Make sure you only submerge it partially. You don't want it floating around in the liquid.
- Lower the heat, cover and poach the fish for 5-7 minutes.
- Carefully scoop the fish out. Plate and enjoy!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Love Fish, Love Seafood, Love it All! Sarah, a trick I learned from my Father (Restaurant Owner) is to soak fish in cold milk for 15-20 minutes then proceed to prepare your method (baked, poached, whatever…). H A P P Y V A L E N T I N E ‘ S D A Y ! ! !
Great tip! Thanks for sharing 🙂 Happiest Valentine’s Day to you my friend!
Beautiful white snowy flaky fish you’ve featured here. I love the cleanliness of this dish you’ve brought to our party this week. I’m just curious . . . you don’t like fish but you like sushi? Why the latter but not the former? I’m not big on fish either but I do like hamachi and also really thinly sliced raw fish slathered in vinegary marinade at sushi places. Very beautiful presentation!
Thank you! I find that sushi doesn’t have the “fishy” taste a lot of cooked fish does. My husband is actually the same way as well. We’re a couple of odd ducks 😉
Your poaching skills are superb. I can’t poach well, but I think I will try out this recipe. Amazing
It’s really quite easy, I promise 🙂
I LOVE fish and this look so delicious, those flakes look amazing!!
Thank you so much Michelle 🙂
Nice Sarah!!! Going to be poaching some cod in miso soup soon for class 🙂 Love this!!
That sounds wonderful! Thank you, Amy 🙂
I don’t make fish at home much, but we love sea bass! this dish looks very light and not overwhelmingly fishy. Just the way I like it.
You and I think alike 🙂
Perfectly poached sea bass, beautiful Sarah!! You can dress this up any way you want and it is an elegant and delicious meal.
Thank you, Suzanne! It’s so easy, and you’re right, it looks very elegant.
Chilean seabass is one of my absolute favourite fish. It has a wonderfully delicate flavour and Whole Foods is the only place I have seen it for sale. Your poached bass looks delicious 🙂
I haven’t found it anywhere else either! Thank you for your kind words 🙂
I’ve never poached fish before! Excited to try it out, thanks Sarah!
It’ll be the perfect non-sugar meal for you! 🙂
You’ve hit the ball out the park! Inebcdirle!
Thanks!
Hi! Oh this poached sea bass sounds amazing. I love fish, living in Finland it’s a core ingredient of our diet. I never poach fish, but this makes me want to! It looks juicy and wodnerful! Thank you for sharing. Have a look at my lifestyle blog, I love to cook as well.
xx Hanna
http://xoamys.com/
You must give this a try then 🙂 I’ll check out your blog now!