Chris Donnelly, Rock Creek Seafood & Spirits - Chilean sea bass “provençal”
Rock Creek Seafood and Spirits was founded by its executive chef, Eric Donnelly, in the leafy Freemont area of Seattle. The chef sources seafood from around the world, looking for the most sustainable and environmentally conscious fisheries. There’s a strong presence from fishers in the Pacific Northwest, but Donnelly’s main objective is to focus on well-managed fisheries, and ingredients that arrive daily which he crafts into a globally inspired menu.
The menu itself is an education on the variety of seafood available both locally and abroad. It includes a mix of creations featuring Norwegian mackerel, Totten Inlet mussels, Copper River sockeye, Fijian tuna, surf smelt and Point Judith calamari.
Donnelly’s Chilean sea bass provençal is one of the most popular dishes at the restaurant. Occasionally switched out for seasonal fish – such as local black cod – the fish of choice is cooked moist and plump, with a burst of intense flavor from the sherry and lime broth it swims in. A crowning glory of fresh herbs and crispy shallots complete the dish.
Photo by Sally James/SeafoodSource
