Black Sea Bass in Spring Vegetable Broth

Ingredients

• 1 clove garlic
• Kosher salt
• 1 teaspoon dijon mustard
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 large pasteurized egg yolk, at room temperature
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• 6 small spring onions
• 1/2 small fennel bulb (with fronds)
• 1 celery stalk, halved crosswise
• 1 small carrot, halved crosswise
• 2 sprigs parsley, plus 1 tablespoon chopped leaves
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 1 pound fresh fava beans
• 1 1/4 pounds small red-skinned potatoes, halved
• Kosher salt
• 1 cup multicolored cherry tomatoes, halved
• 6 5-to-6-ounce black sea bass fillets, pin bones removed
• Crusty bread, toasted, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag