Rainbow Pepper Sea Bass with Lemongrass Cream

Coarse ground rainbow peppercorns give meaty sea bass an aromatic kick in this one-dish meal cooked in the Fish Baker. The moist, tender fish is served with a bright lemongrass cream sauce, which contrasts beautifully with the peppery coating. Tuck a bunch of bright asparagus beside the fish halfway through the cooking time for crisp-tender vegetables.

Extra virgin olive oil

Coarse sea salt

1 1/2 pounds firm white fish, such as sea bass or halibut, cut into filets

2 tablespoons rainbow peppercorns

1 bunch asparagus, trimmed

1 shallot, minced

1/2 cup white wine

1 stalk lemongrass, chopped roughly

2 tablespoons unsalted butter

1 cup heavy cream

Preheat the oven to 350°F. Lightly brush the bottom of the fish baker with olive oil.

Place coarse sea salt in a salt mill. Set to a fine grind to season the sea bass all over with salt. Place the rainbow peppercorns in the pepper mill and set to a coarse grind. Grind the pepper in an even layer onto a small plate. Place the filets top side down onto the cracked pepper to coat the top of the filet. Place the sea bass pepper side up in the bottom of the fish baker.

Place the asparagus in a mixing bowl and season with a pinch of salt and a drizzle of olive oil. Set aside.

Put the lid on the fish baker and place in the preheated oven. Cook for 15 minutes. Remove from the oven and place the asparagus alongside the sea bass in the fish baker. Recover and continue cooking in the oven until the fish is firm and the asparagus is tender, about 15 minutes longer. 

Meanwhile, place the shallot, white wine and lemongrass in a small saucepan. Bring to a simmer over low heat and cook until the wine has reduced to a tablespoon, about 5 minutes. Add the butter and heavy cream. Simmer for 10 minutes or until reduced by half. Strain the mixture into a bowl through a fine mesh sieve and then return to the pot to keep warm. Season to taste with salt. Serve the sauce alongside the fish and asparagus.