Sea Bass With Bercy Sauce

Pass 2 zucchinis through a spiralizer or cut them into very thin strips using a vegetable peeler and then cut into very thin julienne. Season them generously with salt to extract the water and leave them on a strainer for 15 to 30 minutes to let the moisture come out.

Sauce Bercy: First make a white roux by melting 1 tablespoon of butter and then add in 1 tablespoon of all-purpose flour and light whisk. Cook for 2 to 3 minutes while constantly whisking. Set aside to cool down.

In the meantime, place 1 finely diced shallot and ¼ cup of white wine into a saucepan on medium-low heat and reduce by half. Add ½ cup of fish stock and bring to a gentle simmer. Add in the roux piece by piece and constantly whisk. Very lightly season with salt and white pepper. Reduce the sauce until it lightly coats the back of the spoon. Add a squeeze of fresh lemon juice. Leave the sauce on very low heat or place it in the oven to keep it hot.

Pat the zucchini pasta with a paper towel to remove the extra salt.

Pat the bass fillet dry and lightly season with salt and pepper.

Heat up a deep skillet and drizzle about a tablespoon of olive oil. As soon as the oil is very scorching hot, place the zucchini pasta inside and spread them to cook evenly. Keep tossing and turning the zucchini pasta.

Put another skillet on high heat and drizzle about a tablespoon of vegetable oil. As soon as the oil starts to smoke slightly, place the bass fillet inside the skin side down.

Sear for about 4 to 5 minutes then flips the fillet. Cook on medium heat for another 4 minutes until the fish is fully cooked. Take the fillet out and let it rest for about 5 minutes. Finish the zucchini pasta with a drizzle of extra virgin olive oil and finely minced garlic.

Plating: add stir-fried zucchinis to the plate, then add the fish fillet on the vegetable, add the sauce to the plate, then garnish with parsley leaves, fresh zucchini rolls, pea shoots, serve immediately.