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Pan-Seared Sea Bass with Gooseberry and Pea Puree
Pan-Seared Sea Bass with Gooseberry and Pea Puree

Pan-Seared Sea Bass with Gooseberry and Pea Puree
A delicate sea bass dish complemented by a vibrant gooseberry and pea puree.
Pan-Seared Sea Bass with Gooseberry and Pea Puree
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 200
    g
     gooseberries
  • 100
    g
     peas
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     fresh dill
Preparation Time: 40 minutes
Pan-Seared Sea Bass with Gooseberry and Pea Puree
Instructions:
  1. Season the sea bass fillets with salt and black pepper.
  2. Heat 1 tbsp of olive oil in a pan over medium-high heat.
  3. Add the sea bass fillets, skin-side down, and cook for about 4 minutes until the skin is crispy.
  4. Flip the fillets and cook for another 3 minutes until cooked through.
  5. In a separate saucepan, heat the remaining olive oil over medium heat.
  6. Add minced garlic and sauté until fragrant.
  7. Add peas and gooseberries to the saucepan, cooking until peas are tender.
  8. Transfer the pea and gooseberry mixture to a blender, add lemon juice, and blend until smooth.
  9. Serve the sea bass on a plate with the gooseberry and pea puree, garnished with fresh dill.
Nutrition Per Serving 600 g Per 100g
Energy 521 kcal 87 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 30 g 5.0 g
Fat 28 g 4.7 g
  • 2
    item
     sea bass fillet
  • 200
    g
     gooseberries
  • 100
    g
     peas
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     fresh dill
1
Servings
0

Season the sea bass fillets with salt and black pepper.

Heat 1 tbsp of olive oil in a pan over medium-high heat.

Add the sea bass fillets, skin-side down, and cook for about 4 minutes until the skin is crispy.

Flip the fillets and cook for another 3 minutes until cooked through.

In a separate saucepan, heat the remaining olive oil over medium heat.

Add minced garlic and sauté until fragrant.

Add peas and gooseberries to the saucepan, cooking until peas are tender.

Transfer the pea and gooseberry mixture to a blender, add lemon juice, and blend until smooth.

Serve the sea bass on a plate with the gooseberry and pea puree, garnished with fresh dill.

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