21 Club Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar Recipe

ingredients

4 (7 ounce size) sea bass fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
3 sprigs fresh thyme
6 Belgium endives (split into sixths)
Aged balsamic vinegar, to taste
2 tablespoons fresh chives (thinly sliced) plus extra for garnish

Spice Mix
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
sea salt, to taste
White pepper (ground to taste)

directions

Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan.

Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

nutrition data

559 calories, 28 grams fat, 32 grams carbohydrates, 49 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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