Cooking with Barton G

Welcome back to the kitchen. Today Compliments of the Chef is preparing Sea Bass Papillote with a twist at Barton G. The Restaurant. Corporate chef Ted Mendez juggles sea bass, tomato confit, grilled asparagus and French fried potatoes - and it's all delicious.

Garden Sea Bass (serves 2)

• 2 8-oz Chilean sea bass fillets
• 2 oz pickled ginger
• 2 oz compound butter
• 4 oz julienne yellow squash
• 4 oz julienne zucchini
• 2 oz julienne carrots
• 2 oz julienne leeks
• 1 tomato, skinned, seeded and quartered
• 2 oz fresh dill
• Olive oil and butter for sautéing
• 2 2-lb. brown paper bags
• Salt and pepper to tasteSeason fish with salt and pepper

1. Sear hard on one side
2. Remove and reserve
3. Sautee squash, zucchini, carrots and leeks in a medium skillet over high heat in butter and olive oil for 90 seconds
4. Cool
5. Place fish in brown bag
6. Top with vegetable mixture
7. And ¼ tomato, pickled ginger, fresh dill and compound butter
8. Bake for 15 minutes at 350 degrees

Compound Butter

• 2 oz whole butter
• 1 oz Italian parsley, finely chopped
• 1 tsp lemon zest

1. Soften butter
2. Add chopped parsley and lemon zest
3. Form into log shape, chill in wax paper, slice

Barton G, 1427 West Ave, Miami Beach, 305-672-8881, bartong.com.