Pan Roasted Sea Bass with Herb Quinoa

Sea Bass has to be one of the most flavorful fishes I've ever had! It has a natural butter taste to it, and it's so melt in your mouth bomb! I made an onion mushroom concoction to go along with it that complimented so well with it. The herbed quinoa was amazing too. I love putting tons of lemon in my quinoa, it tastes so fresh and earthy with all the herbs.

Ingredients:

2 filets of sea bass

2 tablespoons of olive oil

Salt & Pepper

Mushroom/Onion Topping-

1 package of portabella mushrooms or regular

1/3 cup of white wine

2 tablespoons of butter

1 onion, chopped

1/2 cup of chicken stock

Quinoa-

2 cups quinoa

4 cups of water/or chicken stock

2-3 lemon, squeezed

2 tablespoons of olive oil

1 tablespoon salt

1 teaspoon of cayenne

1 teaspoon pepper

1 cup of chopped basil

1 cup of parsley

3 tablespoons of thyme

Cook the quinoa and water/stock in medium saucepan. When boiling, turn to low and simmer for 20 minutes until done. Put in medium bowl. Add the rest of the ingredients and mix well. Ready to serve with sea bass!

 Preheat oven to 450.

Heat olive oil for mushroom topping in a large skillet pan. Add the onion for about 5 minutes, mix well until cooked through. Take the pan off the heat, and add the wine. Place back on heat and cook until wine has absorbed the onion. Add the mushrooms and butter. and cook for about 10 minutes. Add the chicken stock and salt & pepper to taste. Cook on medium heat until it begins to thicken and the liquid is almost gone.

In another oven proof pan, or cast iron skillet, add the oil and heat on high until the pan is hot. Season the filets with salt and pepper on both sides. Add to hot pan, skin side first, for 5 minutes, then flip and cook for about a minute. Transfer directly to the oven for 3 minutes. To plate, put fish and top with mushroom and onion topping.