Crispy Sea Bass with Warm Mussel, Roasted Grape and Almond Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 12 to 15 minutes at 220 °C / 425 °F, until wrinkled and lightly juicy. Set aside.

2. 2

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until golden and fragrant. Remove and set aside.

3. 3

   Pat the sea bass fillets dry with paper towels. Season both sides with the remaining salt and black pepper. Lightly score the skin with a knife if needed, without cutting into the flesh.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down and press gently for 20 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is crisp. Flip and cook 2 to 3 minutes more, until the fish is just cooked through. Remove and keep warm.

5. 5

   In the same skillet, add the remaining 1 tablespoon olive oil and 15 g (1 tbsp) butter. Add the chopped shallot and cook for 2 minutes over medium heat until softened. Add the minced garlic and fresh thyme, and cook 30 seconds more.

6. 6

   Raise the heat slightly, add the fresh mussels, and pour in the dry white wine. Cover the skillet and cook for 4 to 5 minutes, shaking once, until the mussels open. Discard any that do not open.

7. 7

   Remove the mussels from their shells, leaving a few in the shell for garnish if desired. Strain the cooking liquid if needed and return it to the skillet. Add the fish stock, Dijon mustard, lemon zest, and lemon juice. Cook for 3 to 4 minutes over medium heat until the sauce reduces slightly.

8. 8

   Lower the heat and stir in the remaining 15 g (1 tbsp) butter, the roasted grapes, cooked mussels, fresh parsley, and half of the toasted almonds. Stir gently for 1 minute so everything warms through without boiling hard.

9. 9

   Serve each sea bass fillet with a generous spoonful of the warm mussel and grape sauce over or alongside. Finish with the remaining toasted almonds and, if reserved, a few shell-on mussels for a more striking presentation.