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.

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Different yet quite tasty. A meal on its own.


Lemon Soup with Pea Puree and Sea Bass

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lemon soup with pea puree and sea bass
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 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.


Calories: 468kcal | Carbohydrates: 12g | Protein: 16g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 527mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 40mg | Calcium: 178mg | Iron: 1.9mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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