Pan Seared Chilean Sea Bass with Bell Pepper Sauce, Wilted Arugula Garnish and Oven Fried Parsnips

I made up this recipe in my head while I was walking around the grocery store to see what they might have for dinner. It came out pretty well after I made some last minute modifications. I was not happy with the sauce as it came out, and so I have modified this recipe as to how I will make it next time. This is a complete meal accompanied with oven fried parsnips. Yes, parsnips. They're amazingly good and are a carb friendly alternative to french fries.

Ingredients
For the sauce
2 red bell peppers
1 small yellow onion, chopped
1 medium shallot, chopped
2 cloves garlic, minced
2-3 pickled jalapeno slices (like, Old El Paso)
3-4 tbsp red wine vinegar
3-4 tbsp white wine
2-3 tbsp olive oil
1 cup chicken stock
3-4 tbsp heavy cream
salt & pepper to taste

Ingredients
For everything else
5-6 parsnips
8 oz arugula
1 oz goat cheese
1 lb Chilean sea bass, filleted
1 tsp ground thyme
salt & pepper to taste
shot of malt vinegar
olive oil for cooking
canola oil for cooking
butter for cooking

The Recipes
Make the sauce first:
Slice and core red bell peppers, toss with olive oil, S&P, and roast them under the broiler until slightly charred. Then, saute chopped shallot, chopped onion and the two cloves of garlic in olive oil until brown. Add 2-3 pickled jalapeno slices and saute until soft. Add the peppers and saute some more. When everything is soft, de-glaze the pan with the vinegar and white wine. Put all into a blender or food processor. Add one cup of chicken broth. Puree well while adding cream to make the sauce smooth and creamy. Season with S&P if needed. Keep warm.

Next, start the parsnips:
Pre-heat oven to 400 degrees. Peel the parsnips and cut them into sticks. Toss with olive oil. Do not S&P now. Salt will make the parsnips leach water in the oven and will make them soggy. Spread parsnips in a single layer on a baking sheet. Bake 15 minutes; then toss and continue to bake until golden brown and crispy, tossing once or twice more, about 30-35 minutes total. Season with S&P after they come out of the oven.

Now, the main event:
Season the sea bass fillets with thyme, salt and pepper. Heat 2-3 tbsp canola oil and 2-3 tbsp butter to the smoking point in a heavy skillet. Saute sea bass fillets about 7 minutes on each side. Each side should be golden brown and slightly crispy.

Remove fish to paper towels to drain. Pour out all but a tablespoon of the oil. Put arugula into the oil and heat through until wilted. Add the goat cheese and allow to melt into the greens. Sprinkle with S&P and a shot of malt vinegar.

Plate up by putting sauce on the plate, then the crispy sea bass fillets, and then put the wilted arugula and melted goat cheese on top. Serve parsnips on the side.

This is a restaurant quality dish and would cost you $36 at any white table cloth establishment. Here, you don't have to put up with any snotty waiters.