Lemon Verbena-Sour Cherry Sea Bass with Citrus Flavored Farro, Kale and Beets


You can work with a variety of different sides for this sea bass recipe: spinach, chard, broccoli or even asparagus. I would only suggest that you have some type of leafy green for the fish to sit on, along with the vegetable on the side.

Originally published accompanying this post: Friday Fish Dishing with Chilean Sea Bass.

Verbena and Sour Cherry Sea Bass with Kale, Farro and Beets

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Verbena and Sour Cherry Sea Bass with Kale, Farro and Beets

This is not only dramatic looking but full of texture and flavor. Perfect for a special dinner with family or friends


  • 1 bunch of beets, tops removed and rinsed well to remove any grit
  • Kosher salt
  • Sugar
  • 1 cup farro
  • Extra virgin olive oil
  • 1 bunch of kale, tough ribs removed and finely chopped
  • 1/4 cup orange juice
  • 2 tablespoons of regular, or orange flavored balsamic vinegar
  • 1/2 cup of pecans, toasted and roughly chopped
  • 2 lemon verbena tea bags, I like Harney and Sons Verbiene
  • 4 - 6 oz sea bass filets
  • Ground black pepper
  • 4 teapoons of Dalmatia Sour Cherry Jam
  • Fruity finishing oil


  1. In a heavy bottom pot fill with cold water covering the beets by 3 inches. Add 1 tablespoon each of salt and sugar to the pot. Bring to a boil, lower the heat and simmer until a paring knife inserted pulls out easily. About 20 to 25 minutes.
  2. In a separate pot bring 4 cups of water to a boil. Add 1 teaspoon of salt and the farro. Bring back to a boil, lower the heat to medium and cook the farro until it's al dente. About 15 to 20 minutes.
  3. When the farro is done drain and place in a bowl. Drizzle with a little olive oil and toss. This will help to keep the grains from sticking.
  4. Once the beets are cooked remove them from pot and set on a plastic cutting board to cool slightly.
  5. Steep the tea in 3/4 cup of boiling water and set aside.
  6. Saute the kale with 1-2 tablespoons of olive oil and season with salt and pepper for 3-5 minutes. Remove from heat and toss with the farro. Set that aside
  7. Going back to the beets, using latex gloves, peel the beets and slice or cut into wedges.
  8. In a plastic container combine the orange juice, balsamic vinegar and 1/4 cup of olive oil. Season with a couple of pinches of salt and pepper, cover and shake well to combine. Drizzle 1/2 over the beets and 1/2 over the kale-farro.
  9. Remove the tea bags and place the tea in a small sauté pan. Season the filets with a little salt and pepper and place in the pan. Bring to a low simmer and poach for 5 minutes. Warm up the broiler.
  10. Carefully remove the filets and set on a non-stick pan. Carefully glaze the filets with the sour cherry jam. You only need a thin layer. Broil on low for 5 minutes.
  11. While the fish is in it's last minutes of cooking arrange the farro-kale and beets between 4 plates. Once the fish is done remove from the oven and allow to cool for just a minute or two. Carefully place over the farro-kale, drizzle with a little finishing oil and serve.


The key to getting this dish together is having all your components prepped and ready to go.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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