Lauren Brynjelsen of One Life Kitchen loves cooking with the flavors of fall. From sweet potato and butternut squash to pumpkin and apples, this is the season of soup and apple pie. For her autumn collaboration with fellow Barringtonian and celebrity chef Fabio Viviani, the recipe selected from his 30-Minute Italian cookbook is a delicious sea bass with a celery and fennel salad. “The reason I love cooking Fabio’s recipes is because his concept is what we teach our guests at One Life Kitchen, which is cooking doesn’t need to be complex,” explains Brynjelsen. “Fabio’s cookbook is designed with the busy lifestyle in mind as each recipe intended to be 30 minutes and under of delicious cooking in the kitchen.” One Life Kitchen recently celebrated its one-year anniversary and Brynjelsen says it’s been amazing so far. “This summer we created some amazing cooking-dinner events, from a kid’s camp to moms’ night out to family dinner reunions and a surprise birthday bash. Each event holds its own memory and for me that is what it’s all about, coming together to enjoy your One Life.” She is thrilled to be able to continue her passion—creating the perfect atmosphere for the nourishment of body, mind, and soul.
One Life Kitchen, 742 N. Northwest Highway, Barrington, 224-347-3374, onelifekitchen.com.
Broiled Balsamic-Glazed Sea Bass with Celery and Fennel Salad
By Chef Fabio Viviani (Serves 2)
I like a good textured fish for this dish, and sea bass is it, although you could use tuna or another meaty fish. I love buttery fish, but sometimes you need something a little more substantial. The floral notes of the white balsamic are great with the fish and in the accompanying salad. In this recipe, I sear the fish on top of the stove and then finish it under the broiler, but if you’d rather, increase the cooking time by 50 percent and cook the fish completely on top of the stove. If you have a fishmonger, ask him to scale the sea bass but leave the skin in place so it gets nice and crispy. If not, buy fillets, which are easier to cook.
• 2 fillets striped sea bass, scales and bones removed
• 1 tablespoon chopped chives
• 1 tablespoon chopped Italian parsley
• 1 teaspoon dried thyme
• 1 teaspoon white balsamic vinegar
• 1/4 cup baby spinach
• 1/4 cup celery leaves
• 1/3 cup shaved fennel
• 2 tablespoons aged balsamic vinegar
• Salt and pepper
• Olive oil
1. Preheat broiler to high.
2. Season fish on both sides with salt and pepper. Mix the chives, parsley, and thyme together in a bowl, then season the flesh side of fish with the mixture.
3. Heat a large nonstick plan to medium high, drizzle in olive oil, then place the fish in skin side down. Cook for 1 minute, then place in the oven to broil. Cook fish, checking to ensure it doesn’t burn, for 2 minutes.
4. While fish is cooking, mix the white balsamic vinegar, spinach, celery leaves, and fennel in a bowl with a touch of olive oil and salt and pepper. This is the salad to be served alongside the fish.
5. Remove fish from the oven and, with a brush or spoon, glaze with aged balsamic. Place back in the oven to broil for about a minute. Remove and enjoy.