Wild Sea Bass Date Night Dinner Recipe To Make Them Yours!

Love has a language of its own, spoken in lingering glances, soft laughter, and the way a perfectly cooked meal can make the world fade away. Picture this: golden, crisp-skinned wild sea bass resting atop a velvety butternut purée, its warmth melting like a slow embrace. The air fills with the warmth of confit cherry tomatoes, slow-roasted to sweetness, while velvety butternut purée waits to be swirled onto the plate like a love letter in edible form. 

And just when you think the moment can’t be more intoxicating, a champagne and seaweed cream sauce glides over the dish, a kiss of the ocean and luxury in every bite. Light the candles. Pour the wine. Let this meal be your love letter, plated with intention, served with devotion, and savoured like a moment you never want to end.

Chef Nesamani Adaikkalam, Executive Sous Chef at Conrad Bengaluru has created this Wild Sea Bass recipe to make you fall hopelessly in love, not just with the dish, but with the moment itself. With every carefully crafted element, from the delicate crisp of the sea bass to the indulgent champagne-kissed sauce, this recipe is more than a meal, it’s an experience, a celebration of romance on a plate. Chef Adaikkalam brings his culinary artistry to this creation, ensuring that each bite is an invitation to savour, to connect, and to indulge in the magic of fine dining at home. So, set the table, embrace the elegance, and let this dish be the beginning of an unforgettable evening.

Ingredients

Preparation

Step 1

• Preheat your oven to 275°F (135°C).

• In a baking dish, place the cherry tomatoes, garlic, and thyme. Pour olive oil over the tomatoes.

• Roast for about 45 minutes to 1 hour, until the tomatoes are soft and slightly caramelised. Set aside.

Step 2

• In a large pot, heat olive oil over medium heat.

• Add the butternut squash cubes, salt, and pepper. Cook for 5 minutes, stirring occasionally.

• Add stock and cover the pot. Simmer for about 15-20 minutes, or until the squash is tender.

• Once cooked, use a blender or immersion blender to purée the squash until smooth. Add nutmeg if desired and adjust salt and pepper. Set aside.

Step 3

• Heat a pan over medium heat and add the olive oil.

• Toss the broccoli in the pan and cook for about 4-5 minutes, until slightly tender but still vibrant green. Season with salt and pepper to taste. Set aside.

Step 4

• Season the sea bass fillets with salt and pepper.

• Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

• Flip the fillets and cook for an additional 2-3 minutes, depending on the thickness, until the fish is just cooked through. Set aside to rest.

Step 5

• In a small saucepan, combine champagne and bring to a simmer over medium heat. Let it reduce by half, about 3-5 minutes.

• Add the heavy cream and continue to simmer for another 2 minutes.

• Stir in butter and seaweed flakes. Season with salt and pepper to taste.

As the last bites linger on your lips and the warmth of the evening wraps around you like a soft embrace, let this meal be more than just dinner, let it be a memory, a moment suspended in time. The delicate crisp of the sea bass, the sweetness of the roasted tomatoes, the silkiness of the champagne cream… every flavour a note in a love song only the two of you can hear.

So, sit a little closer, let your fingers graze as you reach for your glasses, and toast to a night of indulgence, connection, and the kind of romance that lingers long after the plates are empty. Because the best meals aren’t just eaten, they’re felt, shared, and remembered. And this one? This one is yours.