Pan-Seared Chilean Sea Bass with a Mushroom-Root Vegetable Pot Pie

You know how pot pies have a reputation as old, boring, heavy, creamy, and bland? Time to change that! This pot pie is full of delicious, earthy mushrooms and a plethora of root vegetables that pair absolutely perfectly with the creaminess and crust of the pot pie. The dish is also vastly lightened so it doesn't leave you feeling heavy - or clog your arteries.

In perfect balance with the pot pie, I gently seared some fresh Chilean Sea Bass. The thick, naturally oily fish was just coated in some spices and sauteed so that the outside was crispy and browned and the inside was flaky and light, practically melting in your mouth. Who can ask for more?

Difficulty: medium
Time: 1 hr 45 min
Cost: $26.11



Mushroom-Root Vegetable Pot Pie
Time: 1 hr 45 min

Ingredients:
1 c sliced carrot
1 c sliced rutabaga
1 c sliced parsnip
1.5 c vegetable broth, low sodium
1 c fat free milk
1 bay leaf
1.5 tsp fake butter
1 tsp dried Thyme
2 packages 4-oz exotic mushrooms, sliced
1/2 c shallots, diced
2 garlic cloves, minced
1/4 c + 1/3 c flour
1 tbsp fat free half and half
1.5 tsp sherry
1/3 c wheat flour
3/4 tsp baking powder
1.5 tbsp chilled butter, cut into tiny pieces
1/3 c + 1 tbsp fat free buttermilk

Put the carrot, rutabaga, parsnip, vegetable broth, milk, and bay leaf into a pot. Bring the mixture to a boil and then immediately reduce the heat, cover, and simmer for 15 minutes. The vegetables should be soft by then.

When the vegetables are done cooking, remove them with a slotted spoon and set to the side. Pour the cooking liquid into another dish to keep for later. You can discard the bay leaf.

Heat half of the fake butter in a pan over medium heat. Add half of the Thyme and mushrooms. Saute for 10-15 minutes, or until the mushrooms are well cooked. Stir occasionally to keep from burning. Remove the mushrooms from the pan and place to the side.

Heat the other half of the fake butter in the same pan over medium heat. Add the shallots and garlic, sauteing for 3-4 minutes. Stir just often enough to keep from burning.

Put 1/4 c of your reserved vegetable cooking liquid into a separate bowl. Add 1/4 c flour. Whisk until the flour is incorporated into the cooking liquid.

Add the rest of the cooking liquid, minus the part mixed with the flour, to the shallot pan that is still on the stove. Add the rest of the Thyme, the fat free half and half, and the sherry. Bring to a boil and then add the flour-liquid mixture, stirring nonstop with a whisk. Let it boil again and then reduce the heat and let it simmer for about 10 minutes. It should reduce and thicken. Stir frequently during this time.

Pour the shallot mixture into a large bowl with the vegetables and mushrooms. Mix until evenly combined. Grease a 9x9 glass baking dish with cooking spray and spoon the vegetable mixture into the dish. Spread evenly.

Get the oven pre-heating to 400 degrees as you get the topping ready.

Put the wheat flour and the rest of the regular flour in a bowl. Add the baking powder and whisk. Cut the butter in until it resembles coarse meal. Then, add 1/3 c buttermilk and stir just until moist. Drop in 1 tbsp dollops over the vegetables in the glass dish. Then, use a pastry brush to brush the remaining buttermilk over the top of the dish.

Bake for 45 minutes or until the crust is browned and the mixture is a bit bubbly. Enjoy!

Pan-Seared Chilean Sea Bass
Time: 15 minutes

Ingredients:
1 tbsp olive oil
1 tbsp butter
1 lb Chilean Sea Bass
1/2 tsp black pepper

Heat a heavy duty pan over medium-high heat. Add the olive oil, swirling to coat. Add the butter, again swirling to coat and letting the butter mix with the olive oil. As soon as the butter melts, put the Chilean Sea Bass into the pan.

Sprinkle the fish liberally with the black pepper. The pan should be quite hot, with the Chilean Sea Bass quickly searing and browning in the butter-oil mixture. Cook for 5 minutes, then flip the fish. Cook for an additional 5-6 minutes or until the fish is cooked all of the way through.