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.
Lemon Soup with Pea Puree and Sea Bass
- 2 tbsps olive oil 2 tablespoons olive oil
- 1 shallot vinegrette 1 diced shallot vinegrette
- 2 lemon juice 2 , one lemon zest and both lemon juice
- 2 cups sodium free chicken stock 2 cups sodium free chicken stock
- 0.25 cup white wine 1/4 cup white wine
- 2 cups peas 2 cups thawed frozen peas
- 0.25 cup flat-leaf parsley 1/4 cup chopped fresh flat-leaf parsley
- 1 garlic 1 garlic clove
- 0.5 tsp salt 1/2 teaspoon salt
- 0.5 tsp ground pepper 1/2 teaspoon ground pepper
- 0.5 cup olive oil 1/2 cup extra virgin olive oil
- 0.5 cup parmesan cheese 1/2 cup parmesan cheese
- 6 ounces sea bass fillets 4 6 ounces sea bass fillets
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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