Easter Dinner: Black Bass with Fiddlehead Ferns and Meyer Lemon Yogurt Dill Sauce

I was in charge of planning Easter Dinner this year at the Briggs' house. I picked up this Black Sea Bass in Philadelphia and took it home with me to Bucks County. My sister and I foraged the woods surrounding our house for the fiddleheads.

For you city slickers scratching your head about what a 'fiddlehead fern' is, it is a a young fern that has not 'unwound' itself into a frond, an adult fern. These tasty veggies are abundant (and free!) in our area and filled with omega 3 & 6 as well as iron and fiber.

This dish, which was was inspired by local ingredients, was a big hit and relatively easy. Underneath the fish is Traugers (a family farm in my area) sweet potatoes with golden raisins and roasted parsley root and fennel. I decided the bass would pair nicely with a yogurt Meyer lemon dill sauce. 

Pan Seared Sea Bass:

4 fillets of Black Sea bass

Salt & Pepper

Meyer Lemon Zest

Remove any bones. Pat fillets dry and cut in half; season with salt and pepper and Meyer lemon zest. In a heavy skillet, heat oil and 1 tablespoon butter over high heat until foaming has ceased. Begin to sear fish, skin sides down for about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until cooked through.

Yogurt Meyer Lemon Dill Sauce: 

1 cup Greek yogurt

Juice of 1 Meyer Lemon

2 sprigs dill, minced

1 clove garlic, minced

salt, pepper to taste

In a bowl; stir all ingredients together. Voila!


Sweet Potato Puree with Golden Raisins:

3-4 large sweet potatoes

1/2 stick butter

1/4 cup yogurt

1/2 cup golden raisins, minced

Salt, Pepper, Herbs de Provence

Microwave or Bake 4 large sweet potatoes until soft. Peel skins and take contents in large bowl. Mix together, yogurt, butter, raisins, and seasonings. Stir until fluffy. Enjoy!


Fiddlehead Ferns:

2 cups thoroughly washed fresh fiddlehead ferns

1 shallot, minced

2 cloves garlic, minced

handful wild chives, minced

4 tablespoons butter

In a large skillet melt butter and sweat shallots and garlic. Add ferns and chives and sautee for about 5 minutes. Enjoy!

Roasted Parsley and Root Vegetables:

1 bulb fennel

5 parsley roots, tops removed 

any root vegetables on hand

Cover veggies in olive oil and salt and pepper, roast at 425 for about 20 minutes or until golden brown and soft. Enjoy!