Pan Seared California White Sea Bass

1 pound Corvina Bass, portioned into 4 pieces

Olive Oil

1 cup pearl barley- rinsed

½ cup Beech mushrooms

¼ cup Napa cabbage, red cabbage, and Dino kale- finely cut, chiffonade style

1/8 cup grated Nantes (juicing) carrot

1 tablespoon olive oil

1 tablespoon raspberry vinegar

1/8 cup toasted almonds

1 cup blackberries

¼ cup rice wine vinegar

¼ cup water

1 Tablespoon olive oil

1 teaspoon salt

2 teaspoon sugar

1 piece of fresh lavender

4 blackberries to garnish

Preheat oven to 350 degrees. Season sea bass with salt and pepper. Drizzle oil in an oven-safe sauté pan. On medium heat, cook on the stove top 4 minutes then place in the oven for 40 minutes. Fish will be ready to serve.
In a medium saucepan, cover rinsed barley with 3 cups water and simmer until tender, about 15-20 minutes.
Drain off extra water and reserve. In a small sauté pan, roast mushrooms with olive oil and salt and pepper until golden brown. Add cabbage and kale, stir gently until slightly wilted for 1-2minutes. Add barley, carrots and almonds. Continue to stir gently 1-2 minutes until all ingredients are warm.
In a small sauce pot on low heat, cook down the blackberries with rice wine vinegar and water for 5 minutes. Add blackberry mixture to a blender. Add salt, sugar and olive oil and blend thoroughly.
Strain through chinois (extremely fine strainer). Stir the lavender sprig in the blackberry sauce for one minute then discard.
In the middle of a white 10” plate put ½ cup of the barley salad. Place the bass in the center of the plate with the crust facing up. Drizzle the sauce around the salad and garnish with a single blackberry.