Wednesday, May 16, 2012

Sea Bass With Feta & Butternut Squash

 I nervously forked a small piece of sea bass, squash, feta and pine nuts into my mouth- after all I had just concocted this recipe - and like always I'm anxious to try it. After a small portion of this incredibly rich and buttery fish, I was insanely full. I was happily surprised at how delicious it turned out; I had completely underestimated the warm and dramatic blend of flavors. The overwhelming success of this dish made me glad I had taken to the time to experiment.
2 sea bass steaks
1 tbs dijon mustard
2 garlic cloves, minced
1 1/2 tsp turmeric
1/2 tsp ground cayenne pepper
1/4 c dry white wine
1/3 c + 1 tbs grape seed oil
2 tbs kosher salt
1 tsp coarse black pepper
3 tbs pine nuts
3 tbs feta cheese
3 c chopped butternut squash
1. Preheat the oven to 400°. On a baking sheet spread out the squash.  Lather the squash with 1 tbs grape seed oil, sprinkle 1 tablespoon of the salt salt, and the black pepper. Bake the butternut squash for 15 minutes until it begins to brown.  Take the squash out of the oven and sprinkle the pine nuts and feta cheese. return tray to the oven for 6 minutes. remove from oven and set aside. 
2. In a bowl whisk the mustard, tumeric, cayenne pepper, salt, white wine, garlic, and grape seed oil. Brush both sides of the sea bass generously with sauce.
3.  Set the oven to a high broil. Broil the sea bass for 3 minutes on each side. Remove from oven and brush with sauce again. 
4. Plate the sea bass, squash, feta, and pine nuts.
Bon Appetit!


  1. Easily, this was one of the rosiest cheeks most impressive and original creations!!!! Buttery, flavorful and light. SO SO IMPRESSED!!!!!

  2. Yum, that looks really good! Now that I think about it, I've never cooked sea bass at home before!


  3. I love the presentation.. looks amazing!

  4. you go girl! sea bass.... now THATS a blog!!!!