Amaranth Crusted Sea Bass | Lynmar Estate
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Amaranth Crusted Sea Bass with Confit of Tomato & Curry Oil



Amaranth Crusted Sea Bass with Confit of Tomato & Curry Oil

Serves: 4

Recipe by Lynmar Estate Chef David Frakes


1 lb Sea Bass (or other firm fish cut into 4 ea. 4 oz pieces)

Salt & Pepper to taste

½ C Amaranth (or other grain, ground into a flour using a spice grinder)

¼ C All Purpose Flour

1 t Paprika

pinch Cayenne

Salt & Pepper to taste


1. Preheat oven to 350 degrees.

2. Season both sides of fish with salt and pepper.

3. Combine all dry ingredients in a small bowl and mix well.

4. Dip one side of fish into crust mixture and then carefully place fish, crust-side down, into a very hot pan coated with a little olive oil.

5. Cook for about 3-4 minutes or until golden brown, carefully flip fish over in pan and immediately place pan into oven and cook for about 2-3 minutes more or until just firm.

6. Remove and reserve.


Confit of Tomato

6 Roma tomatoes (peeled, cut in half lengthwise and seeded)

4 T Extra virgin olive oil

2 Garlic cloves, very thinly slivered

1 Bay Leaf

Salt to taste



1. Place tomatoes, garlic, bay leaf and oil in a very small pan and place over medium flame. Cook for about 20 minutes or until tomatoes are very soft. Reserve.


Curry Oil

4 T Corn oil

1/2 T Curry powder

1/4 t Shallot, minced

1/8 t Garlic, minced



1. Sauté shallot and garlic in 1 T of the corn oil over medium heat for about 4-5 minutes.

2. Add curry and toast for about 20 seconds.

3. Add remaining 3 T of oil, bring to a simmer, then immediately remove from heat.

4. Whisk well and let sit for at least 4-6 hours in the refrigerator before straining, if desired.

5. Serve the fish with the confit of tomato & curry oil.

Suggested Wine Pairing: Monastery Chardonnay