Love and Spices:
Seared Chilean Sea Bass

Easy and delicious fish main course dish that can be prepared in under 15 minutes

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Seared Chilean Sea Bass

This simple dish is perfect for when you are hungry and short on time.

Preparation time: 10 min | Cooking time: 15 min | Preheat oven to 425°F/204°C | Yields: 4 servings

• 2 lb / 900 g Chilean sea bass or black cod, 4 pieces, 1 1/2 inch / 4 cm thick skin removed
• 3/4 cup / 180 ml white wine
• 3 tbsp fresh lemon, juiced
• 3 tbsp lemon zest
• 3 tbsp avocado oil for high-temperature point
• 2 tbsp butter
• 1/2 tsp sea salt
• A pinch of cayenne, optional
• Freshly ground white pepper to taste

SAUCE
In a small saucepan, pour the wine, lemon and 2 tablespoons lemon zest.
Reduce to low heat and simmer for a few minutes to reduce the sauce, then stir in the butter, season with salt and pepper.
Set aside.

FISH
Pat the filets dry and season with salt and pepper; set aside.
In a large oven-proof skillet, heat 2 tablespoons of oil until it starts to simmer.
Sear the fish filets on each side for 3 minutes, turning only once.
The goal is a crispy golden crust.
Do not overcook, it will continue to cook in the oven.
Transfer the pan to the hot oven and roast for 5 minutes.
Remove from the oven, place the filets on top of the parsnip puree.
Drizzle the sauce over each filet.
Garnish with the remaining 1 tablespoon lemon zest.

Parsnip Purée

Preparation time: 15 min | Cooking time: 30 min

• 2 large, round purple parsnips cut into 6 large pieces
• 2 medium onions, finely chopped
• 2 tbsp olive oil
• 1/2 tsp turmeric
• 3/4 cup / 180 ml water
• 1/4 tsp Himalayan sea salt
• 1/4 tsp freshly ground pepper
• A pinch of nutmeg

In a pot, sauté the onions in oil until translucent, then add 1/4 cup / 60 ml of water.
Cook until the onion becomes a sauce, around 10 to 12 minutes.
Add the parsnips and spices, well stirred.
Add the remaining 1/2 cup of water, bring to a boil, and lower the heat.
Simmer for 20 minutes, until parsnips are very soft and the water has evaporated.
Let cool, place the parsnips in a food processor.
Pulse until smooth, scrape out of the food processor, and add salt and pepper to taste.
Spoon the parsnip purée onto 4 individual plates.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn