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Golden Raisin-coated Sea Bass Napoleon

Golden Raisin-coated Sea Bass Napoleon
  • Duration
  • Cook Time
  • Prep Time
  • 2 ServingsServings


  • Golden Raisin Vinaigrette (makes about 1 cup)
  • 1/3 c. California golden raisins
  • 1/3 c. spiced rum
  • 3 Tbsp. honey
  • Dash saffron
  • 1/3 c. canola oil
  • 2 tbsp. red wine vinegar
  • 1/2 c. California golden raisins
  • olive oil, as needed
  • 12 oz. sea bass, divided into four 3-ounce pieces
  • 1/2 c. (2 ounces) all-purpose flour
  • 2-1/2 oz. fresh spinach leaves
  • olive oil, as needed
  • Salt and pepper, to taste
  • Sugar, to taste
  • Garlic, to taste
  • White wine, to taste
  • 1 square wonton wrapper
  • 1/4 c. (2 ounces) California Golden Raisin Vinaigrette (above)
  • Micro greens, for garnish
  • Yellow teardrop tomatoes, halved; for garnish
  • 2 Red teardrop tomatoes, halved; for garnish



1 Vinaigrette

2 Combine raisins, rum, honey and saffron in small saucepan. Cook over medium heat until reduced by half. Cool and turn into food processor.

3 With processor running, add oil in a slow steady stream until mixture thickens; then, slowly add vinegar. Turn into container with tight lid and store in refrigerator until needed.

4 Purée 1/2 cup golden raisins in food processor with a small amount of olive oil; set aside. Dredge sea bass in seasoned flour and sauté in olive oil over medium heat. Spread sea bass pieces with golden raisin purée; arrange in shallow pan and finish cooking in oven at 325°F.

5 Sauté spinach in olive oil; season with salt, pepper, sugar, garlic and white wine, to taste. Set aside but keep warm. Cut wonton wrapper into fourths and deep fry until lightly brown.

6 To serve, spoon small amount of spinach in center of each plate.

7 Place one quarter of wonton wrapper on top of spinach. Spread small amount of spinach on wonton. Arrange one 3-ounce sea bass fillet on top of that and spread with more spinach.

8 Place second sea bass fillet on top and finish with a final layer of spinach. Drizzle golden raisin vinaigrette over Napoleon and onto plate. Garnish with micro greens and arrange teardrop tomatoes around plate.

Source: Chef Mario Martinez and California Raisin Marketing Board