Lemon Soup with Pea Puree and Sea Bass

Lemon Soup with Pea Puree and Sea Bass

Lemon Soup with Pea Puree and Sea Bass

Lemon soup with pea puree and sea bass. Tonight is experiment night.

Just purchased sea bass and wanted to prepare something different. The recipe below is an adaptation from a recipe from Giada De Laurentiis.

The lemon in the  soup is just the perfect amount. Not too bitter as a result quite inviting.  Because of the garlic and parsley have a rich bold flavor, c blended with the peas, the puree is this divine smooth paste.  Furthermore the sea bass, which is a rich texture, blends so well with the soup and the pea puree.


Different yet quite tasty. A meal on its own.

Bon Appetit
Giangi

Tonight’s August 18, 2010 dinner:
Roasted Sea Bass with Lemon Soup and Pea Puree
Apple

Roasted Sea Bass with Lemon Soup and Pea Puree

 

ROASTED SEA BASS WITH LEMON SOUP AND PEA PUREE
2 Tablespoons olive oil
1 shallot, diced
2 lemons, one lemon zest and both juiced
2 cups low sodium chicken broth
¼ cup of white wine
2 cups frozen peas, thawed
¼ cup parsley, chopped
1 garlic clove
½ teaspoon salt
½ teaspoon ground pepper
½ cup extra-virgin olive oil
½ cup Parmesan cheese
4 sea bass fillets
Fresh ground pepper and salt

Preheat the oven to 375ᵒ.

To make the soup, warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, wine and broth and bring to a simmer, cover, and keep warm over low heat.

To make the puree, combine the peas, parsley, garlic, salt and pepper in a food processor and puree. With the machine running, add the extra virgin olive in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

Meanwhile, place the fish on a parchment lined roasting dish. Sprinkle with salt and pepper and bake to 10 to 12 minutes, depending of the thickness of the fillets.

Stir the lemon soup and divide among 4 bowls. Place a large spoonful of pea puree in the center of each bowl. Place the Sea Bass atop the mound of puree and serve right the way. Drizzle a bit more soup over the fish.

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