White-wine steamed sea bass with horseradish creme

Time 45 minutes
Yields Serves 2
White-wine steamed sea bass with horseradish creme
(Ricardo DeAratanha / Los Angeles Times)

Horseradish creme


In a small, bowl, combine the horseradish, creme fraiche, lemon juice, chives, salt and pepper. Chill. (Makes one-third cup.)

Fish and assembly


Combine the wine, stock, thyme, bay leaves and zest in a steamer. Bring the temperature to 150 degrees.


Place the sea bass in the steamer and steam for about 35 minutes or until fish tests done. If you see the albumin forming bubbles on the outside of the fish, the liquid is too hot.


Season with the salt and pepper. Serve with horseradish creme.

David LeFevre serves this with roasted beets and sauteed baby spinach.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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