Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce
Recipe type: Entree
Serves: 2 servings
Whether cooking for yourself or for guests, this Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce is sure to wow whomever is lucky enough to dig in!
  • For the butternut squash:
  • ~1 lb pre-cut butternut squash
  • Olive oil
  • ½ tsp fresh dried rosemary
  • Salt and pepper
  • For the strawberry sauce:
  • 1 tsp olive oil
  • 1½ tbsp minced shallot
  • 1 tsp fresh dried rosemary
  • ¾ cup dry white wine
  • 1½ cups pureed strawberries
  • Salt and pepper
  • For the fish:
  • 2 sea bass filets, skin on
  • 1 tbsp herbs de provence
  • 3 tbsp olive oil
  1. To make the butternut squash, pre heat the oven to 425 degrees.
  2. Cover a baking sheet with aluminum foil and spread butternut squash out evenly.
  3. Drizzle with olive oil.
  4. Sprinkle rosemary, salt and pepper and toss to combine.
  5. Bake for about 35-40 minutes or until the squash is tender.
  6. While the squash is cooking, make your strawberry sauce.
  7. Heat olive oil in a medium saucepan over medium heat.
  8. Add shallots and rosemary.
  9. Sauté for approximately 3 minutes, or under shallots are tender.
  10. Add the white wine and simmer for 5 minutes over medium-high heat.
  11. Add the pureed strawberries and continue to simmer over medium-high heat for 15 minutes or until there is about ¾ cup liquid left.
  12. Season with salt and pepper to taste.
  13. Set the saucepan aside to cool.
  14. For the fish, heat 3 tbsp of olive oil in a large pan (preferably cast-iron) over medium-high heat.
  15. Make sure to pat the fish very dry.
  16. Season with herbs de provence on both sides.
  17. Once the oil is hot enough, place the filets in the pan, skin-side down.
  18. Cook without moving for about 3-4 minutes.
  19. Gently flip the fish using a spatula and cook on the other side for another 3-4 minutes.
  20. To warm strawberry sauce before serving, return the saucepan to the stove and stir over low heat until at your desired temperature.
Adapted from The Better Fish and Nicole Gaffney's Pan-Seared Barramundi with Pomegranate Sauce:
Recipe by Take A Bite Out of Boca at