Low in calories and an excellent source of essential omega-3 fatty acids sea bass is also easy to make. Here's a delicious recipe from Executive Chef Joseph Nguyen with 21 Great American Bistro in Fairfax City.

Fillet with Fennel Salad, Ginger Carrot Juice and Zucchini Papparadelle


  • 6 oz Sea bass filet
  • 6 oz Organic carrot juice
  • 1/2 oz house made low sodium chicken stock
  • 1 slice of fresh ginger
  • 1 small fresh fennel
  • 1 small zucchini
  • 2 ea organic color carrot
  • 2 ea golden berry
  • 1 small bunch of red current
  • 1/2 oz vinaigrette
  • 2 oz extra virgin olive oil
  • salt & pepper (to taste)


1. Season sea bass with sea salt

On a medium high heat, sear the sea bass until you see caramelization, set aside.

2. In a small pot bring the carrot juice, pulp and slice of ginger, chicken stock to a boil until soft. Puree for before plating.

3. Thinly slice the zucchini and blanche in boil water for 15 seconds

4. Slice carrot on a bias and blanche in same water for 30 seconds

5. Thinly slice fennel, soak in lemon juice with water solution until ready to use.

To make the vinaigrette:

1. Mix 1 teaspoon of red wine vinegar to 2 teaspoon extra virgin olive oil.

2. Combine fennel with berries, vinaigrette and salt & pepper to taste.

To plate:

1. Pour thin layer of carrot ginger juice on plate, place seared sea bass in center with zucchini and carrots and fennel salad alongside.