Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Port
    • Tasting Notes
    • Pairing Recipes
  • Gifts
    • Gift Sets & More
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Vineyard Adventures
    • Virtual Wine Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
      • The Ruby Allocation
    • For Members
      • Member Tastings
      • Club Schedule
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Entertainment Benefits
      • Lodging Benefits
    • Save’N Sip Subscriptions
    • Wine Club Support
      • Frequently Asked Questions
      • Referral Program
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Pan Seared California White Sea Bass

  • Pair with Chardonnay
Primary Ingredients

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 

Primary Technique
  1. 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.
  2. In a medium saucepan, cover rinsed barley with 3 cups water and simmer until tender, about 15-20 minutes.
  3. 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.
  4. 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.
  5. Strain through chinois (extremely fine strainer). Stir the lavender sprig in the blackberry sauce for one minute then discard. 
  6. 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.

 

sea bass
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousSkillet Roasted Medallions of Mary’s Free-Range Organic Chicken
NextCucumber Gazpacho with Cucumber-Mint GranitaNext

Share This Page

Instagram
  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2023 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy
Small St. Francis Winery Logo

Age Verification

Are you 21 Years of Age?

Let us make gift buying easy on you!

Answer a few questions and one of our Holiday Helpers will contact you with options that work for your needs, budget, and preferences.