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Autumnal Sea Bass with Chestnut and Parsnip Puree
Autumnal Sea Bass with Chestnut and Parsnip Puree

Autumnal Sea Bass with Chestnut and Parsnip Puree
A sophisticated dish featuring sea bass with a creamy chestnut and parsnip puree, perfect for a seasonal dinner.
Autumnal Sea Bass with Chestnut and Parsnip Puree
Ingredients:
1
Servings
  • 1
    item
     sea bass
  • 100
    g
     chestnut
  • 150
    g
     parsnip
  • 20
    g
     butter
  • 5
    g
     thyme
  • 0.5
    item
     lemon
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Sea Bass with Chestnut and Parsnip Puree
Instructions:
  1. Preheat the oven to 180°C.
  2. Score the skin of the sea bass and season with salt and pepper.
  3. Heat a pan over medium heat, add butter, and sear the sea bass skin-side down until crispy.
  4. Transfer the sea bass to the oven and bake for about 10 minutes.
  5. Boil chestnuts and parsnips in salted water until tender, about 15 minutes.
  6. Drain and blend the chestnuts and parsnips with butter until smooth.
  7. Season the puree with salt, pepper, and thyme.
  8. Serve the sea bass on a bed of chestnut and parsnip puree, garnished with lemon zest.
Nutrition Per Serving 525 g Per 100g
Energy 770.5 kcal 147 kcal
Protein 44.8 g 8.5 g
Fibre 14.5 g 2.8 g
Salt 0.6 g 0.1 g
Sugar 19.6 g 3.7 g
Carbohydrates 85.9 g 16.4 g
Fat 28.9 g 5.5 g
  • 1
    item
     sea bass
  • 100
    g
     chestnut
  • 150
    g
     parsnip
  • 20
    g
     butter
  • 5
    g
     thyme
  • 0.5
    item
     lemon
1
Servings
0

Preheat the oven to 180°C.

Score the skin of the sea bass and season with salt and pepper.

Heat a pan over medium heat, add butter, and sear the sea bass skin-side down until crispy.

Transfer the sea bass to the oven and bake for about 10 minutes.

Boil chestnuts and parsnips in salted water until tender, about 15 minutes.

Drain and blend the chestnuts and parsnips with butter until smooth.

Season the puree with salt, pepper, and thyme.

Serve the sea bass on a bed of chestnut and parsnip puree, garnished with lemon zest.

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