Seared Sea Bass Stuffed with Thyme & Bay Leaf
Recipe by Chef Jason Uber
2 - 4 oz. Sea Bass fillets, preferably 3/4 to 1" thick, butterflied
12 Sprigs of Thyme
2 Bay Leaves
4 T. Butter
1/4 c. Olive Oil
3/4 c. Kunde Chardonnay Nu
Salt and Pepper to taste
Preheat oven to 450°. Lay the bass flat and placing one hand on top of the fish, make an incision with your knife in the middle and butterfly, but don't slice all the way through (when opened up, it will look like a book). For each fillet, place two pats of butter, four thyme sprigs, and one bay leaf inside. Season the sea bass, inside and out, with salt, pepper, and olive oil. After stuffing, close up the fish.
Heat cast iron skillet on stove to medium-high. Wait until pan is almost smoking, add a little olive oil to heat up and place sea bass in the pan for about 4-5 min. Do not move the fish around, for this will prevent the caramelized crust you are trying to achieve. Flip fish over and place into preheated oven and cook for approx. 7-8 min, depending on thickness. Remove from oven, and set the fish on a plate. Replace the skillet over the burner and add white wine, a few sprigs of thyme, and juice of one lemon, reduce by half. Season to taste. Pour sauce over the fish and garnish with a sprig of thyme. Enjoy!
Kunde Family Winery Reserve Chardonnay