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Entree Play: Seared Sea Bass, Fines Herbes with Coriander Beurre Fondue


Entree Play is a celebration of  the main dish recipes that inspire my appetizers.

Sauce can make a meal! This simple dish of seared fish, potatoes, herbs is brightened with butter sauce and taste as good as it looks. Enjoy this saucy seafood entree all year round.

Sea Bass, fines herbes, beurre fondue picture - Dresses & Appetizers

Photography by Brandon Maya

Coriander Beurre Fondue
4 Tbsp Coriander seeds, toasted and lightly crushed
1 quart Heavy cream
1 lb Unsalted butter, small dice
Kosher salt, to taste

1. In a small pot, add heavy cream and cook on medium heat, until reduced by half.

2.  Reduce heat to low. Whisk in butter, little by little, until melted and sauce is thick and creamy. Add crushed coriander seeds. Cook on low heat until flavors blend, whisking frequently, about 5 minutes. Taste to adjust flavors. Add salt at the end.

Leek and Fingerling Potatoes
3 Leeks, white part, diced

1 lb Fingerling potatoes, sliced into rounds, about ½-inch thick
2 Tbsp Butter
Kosher salt, to taste

Preheat oven to 350.

1. In a medium sauté pan on medium heat, sauté leeks in butter until translucent, about 5 minutes. Add salt to taste.

2. In a medium pot, boil potato rounds in salted water until fork tender, about 6 – 7 minutes. Drain potatoes. In clusters of 7, place potato rounds on a parchment-lined baking dish. Add a thin layer of sautéed leeks on top of the clusters. Place the potatoes and leek clusters in the oven to warm, about 3 minutes.

Seared Sea Bass with Fines Herbes
4 Sea bass fillets, 1-inch thick
Canola oil
Kosher salt, to taste
2 Cups Fines herbes (tarragon, parsley and chervil leaves plus chopped chives)
1 Tbsp Lemon, juiced
3 Tbsp Olive oil

Preheat oven to 350

1. Heat  large sauté pan to medium-high heat. Coat pan with canola oil and let it get hot. Season sea bass with salt.

2. Add the sea bass to the hot pan and cook until golden brown, about 2 minutes per side. Place the sea bass on a baking sheet and add to oven until cooked through, about 5 minutes.

3. In a bowl, slowly whisk olive oil into lemon juice. Season with salt and pepper to taste. Toss with fines herbes.

Fancy Plating: Remove potato and leek clusters on to a warm plate. Add seared sea bass on top and pour the coriander beurre fondue on part of the fish and on the plate in a circular motion.  Add fines herbs on top and enjoy.

4 Comments leave one →
  1. 10 pm

    Enjoy yearlong? Got it with these flavors!

    • brandon maya permalink*
      10 pm

      Evening, Belinda @zomppa,
      Glad you like the flavors! Let me know how you like the recipe once you cook it.

      Love, Peace and Big Appetizers,
      Brandon Maya

  2. sandeep reddy permalink
    10 am

    simply superb ms.maya great classy to see.

    thank u.

    • brandon maya permalink*
      10 am

      Hiya, Sandeep,
      Make sure to tell me how it turned out!

      Love, Peace and Sea Bass Butter,
      Brandon Maya

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