Ingredients

• 4 (7-ounce) sea bass fillets
• Sea salt and freshly ground pepper, to taste
• 1 egg
• 3 tablespoons heavy cream
• 4 tablespoons panko bread crumbs (or your favorite cereal)
• 5 tablespoons vegetable oil
• A few sprigs of thyme
• 6 Belgium endives (split into sixths)
• Spice mix
• Aged balsamic vinegar, to taste
• 2 tablespoons chives (thinly sliced) plus extra for garnish
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground coriander seed
• 1/4 teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground star anise
• 1/4 teaspoon cayenne pepper
• Sea salt, to taste
• White pepper (ground to taste)

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Instructions

1. Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.;