Sea Bass with Mushrooms
Pair with Gloria Ferrer Carneros Chardonnay
2 lbs sea bass, cut into 6 pieces, washed and dried
2 lb cremini mushrooms, sliced
1/2 c fresh parsley, chopped
2 tbsp butter
1/2 cup heavy cream
2 tbsp olive oil
6 small sprigs fresh thyme
Salt and pepper
Heat butter in a large sauté pan. Add the mushrooms and parsley, cook until juices start to release from the mushrooms.
Cook the mushrooms for 5 more minutes. Add heavy cream and heat through. Remove the mushrooms and cream from the pan, set aside and keep warm.
Wipe pan clean and add oil to the large sauté pan. Heat the oil on medium-high heat. Sear the sea bass pieces skin side down, about 6 minutes.
Serve the sea bass on top of the mushrooms. Top each with a small sprig of thyme and season with salt and pepper to taste.