Breakfast, Cooking In, Quick PostKerry Alaric Cheeseborobass, Breakfast, brussel sprouts, Cooking In, cream, egg, eggs, filet, fish, fried, purée, sea, seafood, seared, yolkComment

Quick Post | Pretty, Good, Breakfast

Breakfast, Cooking In, Quick PostKerry Alaric Cheeseborobass, Breakfast, brussel sprouts, Cooking In, cream, egg, eggs, filet, fish, fried, purée, sea, seafood, seared, yolkComment
Seared Seasoned Sea Bass | Brussel Sprout Purée | Fried Egg Yolk
REMEMBERING TO INCLUDE FISH IN MY weekly dietary habits, I picked up a fresh skin-on sea bass filet, seasoned the skin side with salt, fresh-cracked pepper, chili powder and garlic powder, seasoned the flesh side with salt and fresh lemon, and set it in a hot pan with olive oil, skin side down.

Meanwhile, in a mini-blender, I made a purée out of some boiled leftover Brussel sprouts, butter, heavy cream, salt and pepper.

I flipped the sea bass over in the pan to the flesh side, lowered the heat, added a little extra lemon juice and some butter,and followed that up by separating the yolk from an egg and frying it in a pan sunny side up.

I spooned the purée on the bottom of a plate, removed the sea bass from the pan and place it on top, then topped that with the fried egg yolk and an extra sprinkle of chili powder.

A tasty plate, a healthy—save the egg yolk—plate, and, since I was sharing with a guest, a modestly proportioned sized plate.

Oh yeah, and very pretty as well.

Bun Apple Tea!

.kac.

Seared Seasoned Sea Bass | Brussel Sprout Purée | Fried Egg Yolk