Seared Local Black Sea Bass with Tahini Spiked Beluga Lentils, Roasted Delicata Squash and Broccoli Rabe

October 2nd Cook-a-Fish, Give-a-Fish w/ Chef Todd Mitgang of Crave Fishbar

Serves 2

INGREDIENTS

4 Portions Black Sea Bass (1-1½pounds) with skin on, cleaned and scored

 ¼ Cup plus 2 Tablespoons Zaatar seasoning

3 Tablespoons Kosher salt

½ Cup Extra Virgin Olive Oil (EVOO)

½ Cup onion (diced) ½ Cup carrot (diced)

½ Cup celery (diced)

2 Cloves garlic (crushed)

1½ Cups Beluga lentils (dry) (Any other lentil can be used as a substitute)

½ Cup tahini

1 Tablespoon honey

4 Tablespoons butter

1 Delicata squash (can use other squash as a substitute)

1 bunch broccoli rabe ½ Cup shallots (finely chopped)

½ Cup parsley (chopped) Thyme leaves Salt and pepper to taste

INSTRUCTIONS

1. Mix together Zaatar and 2 T Kosher salt to make Zaatar salt.

2. Sauté EVOO, onion, carrot, celery, garlic, and 1 teaspoon salt until onions are soft

3. Add beluga lentils and 4½ cups cold water to a pot and bring to a boil.

4. Reduce to a simmer, cover, and cook for 25-30 minutes or until the lentils are at a desired consistency.

5. Add tahini, honey, 2 T butter, 2 teaspoons salt, and chopped parsley (reserve some for plating) and mix.

6. Blanch broccoli rabe in boiling salted water for 2 minutes.

7. Drain broccoli rabe and chop finely.

8. Add 2 Tablespoons butter and shallots to pan and sauté broccoli rabe in butter and shallots with a big pinch of salt.

9. Cut squash into ¼” rounds, remove seeds, and season with EVOO, salt and pepper.

10.Cook squash on a lined baking sheet at 400 for 12-15 minutes.

11.Season fish on both sides with Zaatar salt.

12.Heat 2 T EVOO in a non-stick pan over medium-high heat.

13.Add fish skin side down and press down with a fish spatula making sure the fish skin makes full contact with the pan.

14.Cook fish until the sides brown.

15.Flip fish and, in either the pan or on a lined baking sheet, finish the fish in the oven with a dab of butter and thyme leaves (to taste).

16.To plate, spoon some lentils on the plate and spoon sauteed broccoli rabe over the lentils. Put the fish over the broccoli rabe. Place the squash leaning against the fish. Sprinkle some Zaatar salt on the plate. Finish with fresh torn parsley leaves.