Sea Bass Rockefeller

Courtesy of Executive Chef Robert Vargo, LeMont Restaurant

Directions:

Rockefeller Sauce:

In a medium skillet, add olive oil and minced white onion. Sauté until translucent.

Add Pernod, reduce by half. Add heavy cream, Asiago and Parmesan cheese. Simmer until thick.

Remove from stove and blend with crab and spinach. Set sauce aside.

Sea Bass:

Place sea bass flat on small baking tray.

Cut two 3-inch holes in the center of each piece of sea bass.

Lightly sprinkle with salt and pepper.

Spoon sauce into center holes. Save remaining sauce.

In preheated oven at 350 degrees, bake until Rockefeller sauce is golden brown and sea bass is flaky to the touch.

Reheat remaining sauce and drizzle on top of the sea bass. Sprinkle minced roasted red peppers, yellow peppers and green onions, then serve.

Ingredients:

Sauce:

¼ cup Virgin Olive Oil

¼ cup White Onion, (minced)

¼ cup Pernod

1 cup Heavy Cream

2 ounces Asiago Cheese (shaved)

2 ounces Parmesan Cheese (freshly grated)

4 ounces Jumbo Lump Crab

2 ounces Organic Spinach, (fresh)

Sea Bass:

2 - 8 ounces Chilean Sea Bass

2 pieces Sliced Green Onion

2 teaspoons Fresh Roasted Red and Yellow Peppers (minced)

Salt and Pepper

Directions: