The Westin Kansas City at Crown Center

Seared Sea Bass with Citrus Tomato Saffron Broth, Parsnip Mash, Wilted Spinach, and Leeks

By: Executive Chef Luong Lee

Prep time: 25 minutes

Cook time: 20 minutes

Serving size: 12oz


  • 6 oz. Sea Bass filet
  • Salt & pepper for seasoning
  • 2.5 oz. olive oil


  • Prep for sea bass, Season Salt & Pepper, medium heat skillet, heat up oil, then place the fish on skillet to sear and finish cooking in the oven 6 to 8 minutes at 350 degree oven.

 Citrus Tomato Saffron Broth

  • 6 whole Roma Tomato, cut in half
  • 1 whole lemon
  • 3 cloves of garlic, chopped
  • 2 -3 sprigs of fresh Thyme
  • 3 tbsp. olive oil
  • 2 whole shallots, sliced
  • 3 cups chicken stock
  • 1 tsp. saffron spice
  • ½ lb. butter, whole
  • 1 cup white wine
  • Salt & white pepper to taste for broth, wilted spinach and leeks
  • ¼ cup corn starch for white wash
  • 8 oz. fresh spinach
  • 1 stalk of leeks, clean & julienne


  • Sauté the shallots, garlic, tomato, and thyme over medium heat
  • Deglaze with the white wine, then add the chicken stock
  • Cut lemon into the stock and simmer for 15 – 20 minutes
  • Strain the liquid into another pan and bring it back to the stove to reduce for another 5 minutes. Thicken to preference.
  • Fold in whole sliced butter to the broth, then season with white pepper and salt
  • In separate pans, sauté the spinach and leeks over medium heat until they are tender. Season and hold aside until ready for plating

 Parsnip Mash

  • 4 whole large Yukon A potatoes, peeled
  • 6 root of parsnip, peeled
  • Salt and white pepper
  • 3 oz. butter, whole
  • 4 oz. heavy whipping cream


  • Bring a pot of water to boil, add the parsnip and potatoes and cook until they are fork tender
  • Strain water and mash parsnip and potatoes together until they are both completely mashed
  • Add whole butter and cream, and mash a final time
  • Season with salt and white pepper  


  • Assemble the plate by placing the parsnip mash in the center, wilted spinach and sauté leeks around three location, then place the fish on top of parsnip mash.  Ladle the tomato saffron broth around the edges and add final touch with some fresh micro greens.

Pairing tips

  • If you like, take puff pastry, season with parmesan cheese, twist it and lay it on the parchment paper /  sheet pans, place in oven at 350 degree for about 12 to 15 minutes.  Place the bread sticks for garnish.
  • Wine pairing? I would pair it with Sauvignon Blanc White Wine

Chef Lee to comment on why this is a good dish for Summer? This is a healthy summer dish with light citrus tomato broth that infuses the entire dish without the heavy sauce. The spinach and tomato broth is part of Westin Super Foods with high in rich in vitamins and Iron which help with healthy eating.

Where is this available to order? Look for a similar dish that will be offering in the Spring / Summer menu coming out in Brasserie Restaurant at the Westin Crown Center.

Bio: Chef Lee

Chef Luong Lee began his career as a line cook in high school and was able to garner a set of valuable cooking skills as well as operational experience. He quickly decided that hospitality and food service were his strong points, so he decided to pursue a college degree in culinary where he completed a three-year internship at Johnson County Community College.

After graduating, Luong continued his culinary growth at a fine dining restaurant within the Argosy Hotel and Casino before opening up a small restaurant in Louisburg, KS. Taking his talents back to the hospitality restaurant industry, Chef Lee secured a position as a Banquet Sous Chef within the Kansas City Downtown Marriott before being named to various culinary positions within the San Diego Marriott Marina, The Yacht Club & Bar Restaurant, Philadelphia Marriott and Dallas Quorum Marriott. At the Quorum Marriott, he was promoted to Senior Sous Chef where he was groomed to be the Executive Chef at the Dallas/Fort Worth Marriott Solana Hotel.  

After nine years with the Marriott Solana team in Dallas, Chef Lee took a new opportunity as the Executive Sous Chef within the Atlanta Marriott Marquis and lead the culinary team into a modern, yet upscale twist of southern and Mediterranean cuisine.  

He then decided to move his family back to his hometown of Kansas City to be the Executive Chef at the Overland Park Marriott leading the team there to some of the highest culinary rankings in hotel history. Currently, Chef Lee serves as the Executive Chef for The Westin Kansas City Hotel at Crown Center.  Inspired by The Westin’s Eat Well philosophy and the SuperFoodsRx™ menu at The Westin Kansas City at Crown Center, Executive Chef Lee created this recipe to cultivate “food synergy.” By pairing fresh seasonal ingredients, this dish increases nutritional value to energize guests for productive meetings ahead.

More information on SuperFoodsRx™ dishes at The Westin Kansas City at Crown Center can be found here.


About the author

Joe Clote

Joseph W. Clote is owner of Publishing Concepts, LLC a communications and marketing firm based in Saint Louis, Missouri. Mr. Clote is Group Publisher of MeetMed™ and Missouri Meetings & Events™ (MM&E) magazine, a quarterly publication read by thousands of meeting and event professionals, and producer of the St. Louis and Kansas City trade shows under the MM&E name. Mr. Clote has extensive sales and marketing expertise in the travel, tourism, fine art, insurance, and software development industries.