Pan-Roasted Sea Bass with Wild Mushrooms
| Yield: | 4 Servings |
| Categories: | Seafood, Main Dishes |
| 2 | tb | Olive oil |
| 2 | lb | Assorted fresh mushrooms, such as white, shiitake, oyster or chanerelle large mushrooms quartered |
| 5 | tb | Cold unsalted butter, 2 tablespoons cut into pieces |
| Salt and freshly ground pepper | ||
| 3 | md | Leeks, white and tender green, finely chopped |
| 1/2 | c | Chicken stock or canned low-sodium broth |
| 2 | tb | Vegetable oil |
| 4 | Sea (6-ounce) bass fillets with skin, about 1-1/2 in. thick | |
| 1/4 | c | Finely chopped fresh flat-leaf parsley |
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