- 14 ounces Chilean sea bass
- 4 Red Bliss potatoes, cut in halves
- 1 leek
- 7 cloves garlic, sliced
- 2 fresh lemons
- 2 ounces diced tomatoes
- 2 ounces diced asparagus
- 1 ounce shiitake mushrooms
- 1 ounce rock shrimp
- to taste: chives, diced; oregano, salt, Old Bay spice, rosemary
- 1/4 cup chardonnay wine
- 1/2 cup clam juice
- 1/2 cup chicken stock
- shallots, diced
- 2 ounces butter
- olive oil
Cook fish in preheated 350 degree oven for 25 minutes.
Sauté garlic in olive oil until golden brown. Add shallots and chardonnay and cook to reduce. Squeeze the juice of the lemons into the sauce. Add chicken stock and clam juice. Add salt, Old Bay, oregano, tomatoes, asparagus, chives, mushrooms and rock shrimp. In a separate pan, cook butter with flour, add more or less depending on desired thickness. When sauce comes to a boil, add butter mixture.
Boil in water then roast in oven with rosemary, garlic and shallots.
Sauté in oil with water until leeks are soft.
Add leeks on plate with potatoes surrounding them. Place fish over leeks and pour sauce over top.