Instructions
Watch How to Cook Grilled Bass and Pea Pasta video
Cook Pasta
Cook pasta in heavily salted boiling water according to package instructions to achieve an “al dente” consistency.
Add Peas
Two to three minutes before the pasta is finished add the fresh peas and allow them to cook as well. Drain the pasta and peas, reserving about 1 cup of the cooking water.
Pasta Sauce Prep
While the pasta cooks, make the sauce. Melt butter in a pan over medium heat. Once melted, add minced garlic and cook for 30 sec to 1 minute. Do not allow the butter or garlic to brown.
Add Heavy Cream
Slowly add the heavy cream, stirring mixture slowly with a wooded spoon.
Add Cheese & Nutmeg
Once the cream begins to simmer around the edge of the pan, start to add the shredded cheese ¼ cup at a time. Stir constantly until sauce is smooth. Add a pinch of freshly grated nutmeg and remove from heat.
Season & Cook Filets
Season bass filets with salt and black pepper then very lightly dust with flour. Lay filets in a pan set to high heat with a tbsp or two of olive oil. Pan sear for 2-3 minutes per side. Use a fish spatula to flip and take care to keep the filets whole.
Mix Pasta with Sauce
Add pasta and peas to the pan with the cream sauce and toss to combine. If the sauce is too thick add a bit of the pasta water to help coat the pasta and add some sheen to the finished dish.
Garnish Then Serve
Top pasta with pan seared fish, chopped fresh parsley and a squeeze of lemon juice. Serve and enjoy.
Chef Bio - Jonathan Wilkins
Jonathan is a writer, hunter, cook, educator and owner of Black Duck Revival. Jonathan examines the American sustenance and its themes of human migration, practical agrarianism, and craft. His writing, essays and recipes have been featured in Outdoor Life, Garden & Gun, Bear Hunting Magazine, Backcountry Journal, SITKA gear, Nature Swagger and Colorado Wild.