A beautiful meal that is both healthy and delicious. The black mushroom crust adds depth to this Sea Bass that is served with a simple take on a French classic.
1 Red Heirloom Tomato
½ Yellow Summer Squash, cut in half lengthwise, then ½” segments
½ Zucchini, cut in half lengthwise, then ½” segments
¼ Red onion, cut in half from top to bottom, then sliced into ¼” semi circles
1 Tablespoon Extra Virgin Olive Oil
Salt and pepper, to taste
1 teaspoon, Herbs de provence
3-4 Crushed Whole garlic cloves
1 T Dried Mushrooms
1 t Coconut Sugar
¼ t cayenne
¼ t salt
¼ t ground black pepper
4 oz Sea Bass
½ Tablespoon avocado oil
Preheat the oven 350F.
Arrange tomatoes, squash, onions, and garlic on a baking sheet and drizzle with extra virgin olive oil. Sprinkle the Herbs de Provence and salt and pepper evenly over the vegetables. Bake for 15 minutes.
Meanwhile combine dried mushrooms, coconut sugar, cayenne, salt, and pepper in a spice grinder or food processor and process until smooth.
Place mixture on a clean plate and then coat the sea bass in the mixture evenly on both sides.
Heat the avocado oil in a skillet. Once hot, but not smoking add the fish and sear for 3-4 minutes on each side until a nice crust forms and the fish is cooked through.
On your serving plate add a layer for your deconstructed ratatouille, then place the crusted fish on top and garnish with edible flowers.
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