Pan Seared Chilean Sea Bass

Ingredients:

20 7 oz. Fresh Chilean Sea Bass portions

12 ozs. Fresh White Mushrooms, quartered

8 ozs. Fresh Spinach, cleaned, torn and blanched

1 C Fresh Roma tomatoes, seeded and diced

2 Shallots, peeled, sliced

2 C Navy Beans, blanched

1 C White wine

4 C Stock

2 C Heavy Cream

2 T Parsley, chopped

1 T Thyme, chopped

TT Salt & Pepper

2 oz. Butter

Directions:

Season Sea Bass with salt, pepper and thyme.

Pan sear on both sides and remove to separate pan to oven.

In original pan, add mushrooms, shallots and beans - sauté until soft.

Deglaze with white wine, add stock, cream, salt, pepper and parsley.

Reduce slightly.

Add spinach and tomatoes - simmer 2 more minutes.

Finish with butter, adjust seasonings.

Spoon reduction and vegetables onto service plate and serve Sea Bass over.