Ingredients
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½ cup plus 3 tablespoons Olive Oil
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1 Shallot
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6 sprigs fresh Thyme
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6 sprigs fresh Parsley
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1 tablespoon Mustard Seeds
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Kosher Salt
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Black Pepper
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4 6-ounce boneless, skinless Sea Bass
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1 head Frisee
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1 tablespoon White Wine Vinegar
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Toasted Bread
Directions
Steps
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1
Done
|
Bring ½ cup of the oil, the shallot, thyme, parsley, mustard seeds, 1 cup water, ½ teaspoon salt, and ½ teaspoon pepper to a low simmer in a large skillet. |
|
2
Done
|
Add the fish and cook, covered, until opaque, 10 to 12 minutes. |
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3
Done
|
Toss the frisée with the remaining 3 tablespoons of oil, the white wine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve the fish and shallots over the frisée with toasted bread. |
