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.
Tonight’s August 18, 2010 dinner:
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.