Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon

Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon

Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon

By Food Network
2 hours 15 minutes

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Details
  • Servings:   4
  • Calories:   457
  • Protein:   40g
  •  
  • Fiber:   4g
  • Sugar:   5g
  • Carb Total:   9g
  •  
  • Trans Fat:   1g
  • Saturated:   16g
  • Fat Total:   28g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 4 spring onions
  • 3 ounces Spanish onion
  • 5 ounces cherry tomatoes
  • 1/2 cup sherry vinegar, plus 1/2 cup
  • 1 1/2 ounces shallots, finely chopped
  • 6 sprigs tarragon
  • 4 ounces butter, diced
  • 8 (3-ounce) sea bass fillets
  • 4 large scallops
  • Salt and pepper
  • 40 baby asparagus
  • 4 whole chives
Instructions

Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon serves 4 original recipe by Food Network.

View original preparation instructions

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