top of page

Black Sea Bass

Yield: About 2 servings


  • Black Bass (scaled, gutted, fileted, trimmed, with pin bones removed)

  • Roasted baby fennel

  • Asparagus (peeled as desired)

  • Blood Orange Fluid Gel

  • Blood Orange Bearnaise

Black Bass

Prep time: 20 minutes

Cooking time: 6- 8 minutes


  • 2 black bass filets

  • 2 Tbs Kosher Salt

  • 3 oz canola oil




Season both sides of the bass and allow the moisture to reach the surface at room temperature, with the skin side facing up. Dry the skin side with a paper towel and place the filets on a cutting board with the head end of the fish on the left and the tail end on the right. Use the back of a chef knife to “squeegee” the moisture out of the filets, from head to tail. Repeat this step three times (being sure to pat dry with a paper towel in between each repetition), then rotate the filets and scrape one time from tail to head to open up the scales and introduce oxygen that will dry the skin for optimal crispness in the pan. Allow the filets to dry for 15 minutes before cooking.


Heat a non-stick pan over medium- high heat. Add canola oil, pat the filets dry once more and place them gently, skin side down in the pan. Gently shake the pan to ensure the fish does not stick. Use a fish spatula, or offset spatula to carefully press down on the filets. Initially, they will want to curl upwards and seem resistant to pressure. Remove the spatula from the fish and move the pan around again to maintain even heat distribution of the filets. Continue to apply pressure with the spatula as well as your fingers (if you are comfortable to do so), especially on the tail end—which can be more difficult to achieve even contact. Once the filets are flat against the pan without applying pressure, remove some of the oil and continue swirling the pan around in a circular motion to encourage even browning. Lift the fish from the pan and check the progress of the browning process. If a particular area of the skin is less crisp and caramelized, return the fish to the pan and apply some pressure to that area. Continue to move the pan around until the skin is crispy and the bottom or flesh side of the filets reach a medium rare level of doneness. Flip the filets over to “kiss” the flesh side and transfer the fish to a paper towel lined platter. Reserve for plating.


Roasted Baby Fennel

Prep Time: 1 minute

Cook Time: 8- 10 minutes



  • 2 heads baby fennel

  • 3 Tbs Extra virgin olive oil

  • 3 Tbs Kosher Salt




Preheat the oven to 400 degrees Fahrenheit. Cut the fennel in half, vertically. Remove the outer layer of fennel if it is thin or bruised. Trim down the core, while leaving the layers intact. Spread the oil over the fennel and season with salt. Place the fennel, cut side down on an aluminum foil lined baking pan and roast until cooked through and caramelized on the surface.



Prep Time: 15 minutes

Cooking Time: 4 minutes


  • 1 bunch jumbo asparagus, peeled with a knife or a peeler

  • ¼ cup Kosher salt




Bring a large pot of water to a boil. Set up an ice water bath for shocking. Add the salt and drop in the asparagus. Allow the water to return to a boil, and cook the asparagus for one minute, until tender. Immediately remove the asparagus once cooked and plunge it into the ice water bath. Move around in the bath until cool. Remove from the water and dry on a kitchen towel.

Blood Orange Fluid Gel

Prep Time: 5 minutes

Cooking Time: 6-8 minutes



  • 300 grams blood orange juice (plus an additional cup for blending)

  • 8 grams agar agar

  • 2 Tbs Kosher salt




Place the 300 grams of blood orange juice in a small saucepot and thoroughly whisk in the agar. Place the pot over high heat and bring to a boil, while whisking. Continue whisking over high heat for five minutes. Remove from the heat and strain onto a flat pan or dish. Refrigerate until firm in texture. Once the mixture has firmly solidified, cut the set solution into small chunks. Blend the gel with enough of the remaining blood orange juice to create a smooth consistency.  

Blood Orange Bernaise

Prep Time: 20 minutes

Cooking Time: 15 minutes


  • 2 cups blood orange juice

  • 1 pound Plugra butter

  • 6 large eggs, yolks and whites separated

  • Kosher salt



Place the blood orange juice in a small saucepot over high heat and reduce by half. Allow the reduction to cool to room temperature. Melt the butter in another saucepot and skim off some of the milk solids. Transfer the egg yolk mixture to a metal or glass (heat resistant glass) bowl, season with 2 Tbs of kosher salt, add the room temperature reduced juice, and whisk to begin aerating the sabayon base off of the heat. Place a saucepot with 3 inches of water over high heat and bring to a steady simmer. Place the bowl with the egg mixture over the simmering water and continue whisking on and off the heat until the mixture is thick enough to create a ribbonlike effect when mixed. Add more blood orange juice to the sabayon if necessary. Use a ladle to carefully begin drizzling in the butter, while whisking vigorously to create a stable emulsion. Once all of the butter is incorporated into the sauce, taste the bearnaise for seasoning and keep in a warm place for serving.

bottom of page