Per Se Inspired Pan-Seared Striped Bass with Spring Vegetables & Lemon-Herb Butter Sauce

Instructions

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   1. Prepare the fish and vegetables: Pat the striped bass fillets very dry with paper towels. If skin-on, score the skin lightly a few times to prevent curling. Season generously on both sides with salt and pepper. Trim the woody ends from the asparagus. Halve the cherry tomatoes. Mince the shallot and garlic. Chop the fresh herbs.

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   2. Sear the bass: Heat 1 tbsp olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering. Place the bass fillets skin-side down (if applicable). Sear for 4-5 minutes until the skin is golden brown and crisp. Carefully flip the fillets. If your fillets are thick (over 1-inch), transfer the skillet to a preheated 400°F (200°C) oven and cook for another 5-7 minutes, or continue cooking on the stovetop for thinner fillets, until the internal temperature reaches 145°F (63°C) and the fish flakes easily. Remove fish from the pan and set aside on a plate, tented loosely with foil.

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   3. Sauté the vegetables: In the same skillet (add a touch more olive oil if needed), add the minced shallot and cook for 1-2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the trimmed asparagus and cook for 3-4 minutes until bright green and slightly tender-crisp. Stir in the halved cherry tomatoes and cook for another 1-2 minutes. Season the vegetables with salt and pepper. Remove the vegetables from the skillet and set aside.

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   4. Make the Lemon-Herb Butter Sauce: Return the skillet to medium heat. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the wine by half (about 2-3 minutes). Add the chicken or vegetable broth and reduce by half again (about 3-4 minutes).

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   5. Finish the sauce: Remove the pan from the heat. Gradually whisk in the cold butter cubes, one at a time, until completely melted and emulsified, creating a smooth, glossy sauce. This technique is called 'montage au beurre'. Stir in the fresh lemon juice and chopped herbs. Taste and adjust seasoning with salt and pepper.

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   6. Plate and serve: Divide the sautéed vegetables between two plates. Top with the seared striped bass fillets. Spoon a generous amount of the lemon-herb butter sauce over the fish and vegetables. Serve immediately.