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Pan-Seared Sea Bass with Chestnut Purée and Sautéed Autumn Vegetables
Pan-Seared Sea Bass with Chestnut Purée and Sautéed Autumn Vegetables

Pan-Seared Sea Bass with Chestnut Purée and Sautéed Autumn Vegetables
A sophisticated dish featuring sea bass, complemented by a creamy chestnut purée and a medley of seasonal vegetables.
Pan-Seared Sea Bass with Chestnut Purée and Sautéed Autumn Vegetables
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     chestnut
  • 20
    g
     butter
  • 50
    g
     carrot
  • 50
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Pan-Seared Sea Bass with Chestnut Purée and Sautéed Autumn Vegetables
Instructions:
  1. Preheat a pan over medium-high heat and add olive oil.
  2. Season the sea bass fillet with salt and pepper, then place it skin-side down in the pan.
  3. Cook for about 4 minutes until the skin is crispy, then flip and cook for another minute.
  4. In a separate pot, boil chestnuts until tender, then blend with butter to create a smooth purée.
  5. Sauté sliced carrots and parsnips in olive oil with minced garlic and thyme until tender.
  6. Plate the sea bass on top of the chestnut purée and arrange the sautéed vegetables around it.
Nutrition Per Serving 393 g Per 100g
Energy 732.9 kcal 186 kcal
Protein 33.8 g 8.6 g
Fibre 13.9 g 3.5 g
Salt 0.6 g 0.2 g
Sugar 14.9 g 3.8 g
Carbohydrates 63.1 g 16.1 g
Fat 41.3 g 10.5 g
  • 1
    item
     sea bass fillet
  • 100
    g
     chestnut
  • 20
    g
     butter
  • 50
    g
     carrot
  • 50
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
1
Servings
0

Preheat a pan over medium-high heat and add olive oil.

Season the sea bass fillet with salt and pepper, then place it skin-side down in the pan.

Cook for about 4 minutes until the skin is crispy, then flip and cook for another minute.

In a separate pot, boil chestnuts until tender, then blend with butter to create a smooth purée.

Sauté sliced carrots and parsnips in olive oil with minced garlic and thyme until tender.

Plate the sea bass on top of the chestnut purée and arrange the sautéed vegetables around it.

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