Featured in the May 2010 Newsletter
Recommended Pairing: Pinot Grigio, Viognier Serves
1 sea bass filet
1/3 cup panko (Japanese bread crumbs)
1/3 cup parsley
1/3 cup Parmesan cheese
2 cups baby greens
½ cup shaved fennel
1 cup Mandarin oranges
½ cup goat cheese
1 cup Champagne vinegar
2 cups orange juice
1 cup sugar
1-3 tablespoons garlic, chopped
Run baby greens under cool water and dry. Place greens in a large salad bowl. Core the bulb of fennel and shave or slice very thin. Top baby greens with shaved fennel, mandarin oranges, goat cheese and almond slices. Set aside.
To prepare the sea bass, combine panko, parsley and Parmesan cheese in a bowl. Coat the sea bass in the mixture. In an oven-safe sauté pan, sear the crusted fish in 3 tablespoons of Canola oil on medium-low heat until brown. Place pan in oven and bake for an additional 10-12 minutes. Carefully remove pan from the oven and set aside until fish is cool, then place on top of salad.
To prepare the Orange Vinaigrette, combine Champagne vinegar, orange juice, sugar and garlic. Slowly whisk in 1 cup canola oil. Salt and pepper to taste.