This Lemon Soup with Pea Purée and Sea Bass shows how simple ingredients can come together beautifully in a dish that is surprisingly easy for anyone to make.
The lemon brings a bright, balanced acidity that lifts the soup without overwhelming it, creating a light and inviting base that feels both refreshing and refined.
A smooth pea purée blended with garlic and fresh parsley adds depth and gentle sweetness. When finished with Parmesan, the purée becomes silky and rich, offering a lovely contrast to the soup’s brightness. The delicate sea bass is the finishing touch, tender and mild, allowing all the flavors to come together in a harmonious and elegant way.
While not a traditional lemon soup, this version is wonderfully approachable and simple to prepare. Even a novice cook can bring this dish together with confidence, making it an elegant meal that feels far more complicated than it actually is.
Light, fresh, and beautifully balanced, this soup is perfect for a spring dinner or a special date night at home. Serve it warm or slightly lukewarm, and you will notice how each layer of flavor shines through with every spoonful.
In this Article
- Why do I cook the fish in the oven?
- You will love this recipe because…
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious lemon soup with pea puree and sea bass
- Giangi’s Pro Tips
- What dishes can you enjoy with this lemon soup pea puree recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this lemon soup recipe, you may want to try my other recipes.
- Lemon Soup with Pea Puree and Sea Bass
Why do I cook the fish in the oven?
When someone tells you they do not like fish, most of the time, they do not care for the smell left behind when frying fish. Let’s face it, I do not like it either, and I seldom cook fish on the stove.
The solution is simple: Cook the fish in the oven.
All the smells are contained, there’s no splatter all over the stove, and baking is a much healthier way to prepare it, as you will need little to no oil during the cooking process.
So, with a simple cooking modification, you cannot only enjoy your house but, most of all, that amazing protein that is fish.
You will love this recipe because…
The perfect contrast of creamy and fresh. The silky pea purée, blended with garlic, parsley, and finished with Parmesan, adds gentle sweetness and richness that pairs effortlessly with the delicate, mild sea bass.
Elegant yet surprisingly easy. This dish looks and tastes sophisticated, yet it is simple enough for even a novice cook to prepare with confidence, making it perfect for both weeknights and special occasions.
A smarter, cleaner way to cook fish. Baking the sea bass in the oven keeps your kitchen free from strong odors and splatter, while also offering a lighter, healthier cooking method with little to no oil.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil is used to sauté the shallot and to create the creamy pea puree. Use one you really enjoy that isn’t too overpowering. I like to use a light olive oil
Shallot is lighter-flavored than onion and is my preferred choice. Once cooked, it releases a savory flavor to your dish.
Lemons: the zest of one is used in the soup, releasing all its oils. The juice of both is added to the soup, giving it its name and adding that amazing flavor to the other ingredients.
Chicken broth and White wine are used with the lemon juice to create the lemon soup. My personal preference is sodium-free chicken stock.
Fresh Italian parsley is added to the soup at the last minute, and with the heat, it will release its natural oils. The bulk of the parsley is added with the peas to create the pea puree.
Frozen peas should be fully thawed before pureeing them. If you use fresh peas, blanch them before pureeing.
Garlic clove, that natural flavor that is great with the puree.
Salt and ground black pepper are the only seasonings you will need for this soup.
Parmesan cheese is used to thicken the puree and add a natural seasoning.
Sea bass fillets are rich in texture and taste. Not to mention, they cook to perfection in the oven.
Equipment Needed
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Step by step on how to make this delicious lemon soup with pea puree and sea bass
With all my recipes, please assemble all the ingredients before starting to cook and bake.
There are three easy steps to this recipe: making the soup, making the pea puree, and cooking the sea bass.
- Start with the soup by warming up the olive oil in a medium saucepan. Add the shallot and saute until tender and translucent. Add the lemon zest and juice, white wine, and broth. Bring to a simmer, cover, and keep warm over low heat.
- Meanwhile, combine thawed peas, parsley, garlic, salt, and black pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
- Transfer the pea puree to a small bowl and stir in the Parmesan. Taste and season with salt and pepper if needed.
- Line a cookie sheet with parchment paper and place the generously seasoned sea bass on it.
- Bake for about 15 minutes, depending on the thickness of your fish. It should be cooked until the flesh is no longer translucent, with a hint of color or a light crust forming on top.
- Assemble your dish by adding the last tablespoon of fresh parsley to the lemon soup. Divide the soup into four bowls.
- Place a large spoonful of pea puree in the center of each bowl and top it with the sea bass. Drizzle a bit more soup over the fish.
- Serve and enjoy.
Giangi’s Pro Tips
- Ensure the peas are fully thawed out and at room temperature. You do not want to add them to the soup while too cold, they will make your broth cooler.
- Season the pea puree with salt and pepper after adding the Parmesan cheese. The cheese will be salty, and you want to ensure you do not overseason.
- I have made this recipe with both regular lemons and Meyer lemons. If you Meyer, please use less or add less, then adjust to your liking for acidic flavor.
What dishes can you enjoy with this lemon soup pea puree recipe?
This dish is a full meal in itself. I recommend a light carrot salad to start, or to continue the meal’s freshness afterward.
A great dessert to end the meal is always a good idea, and I suggest our favorite blueberry delight.
Variations and Substitutions
- The Chilean sea bass can be substituted with salmon or cod. Both excellent fish with a meaty texture that work well with the peas and the lemon soup. Cook them the same as you would the sea bass.
- If you have fresh peas, use them instead of the frozen. Just give them a quick blanch (cook in boiling water for 30 seconds, then place in an ice bath to prevent further cooking) before cooking.
Storing and Reheating
Store: If you are fortunate to have any leftovers, place them in an airtight container in the fridge for up to 3 days.
Reheat: Place your chicken stock in a saucepan and warm it over medium-high heat until it reaches your desired temperature.
Frequently Asked Questions
What does lemon juice do for soup?
Lemon juice acts as a flavor enhancer, acidity balancer, and brightener, transforming your soup into a rich, refreshing dish. The citric acid cuts through the fat and balances the flavor. A game changer.
How do you reduce lemon taste in soup?
To reduce the excess lemon flavor in soup, add a small pinch of baking soda. Another way is to add sugar or honey, or add more broth.
If you enjoy this lemon soup recipe, you may want to try my other recipes.
Lemon Soup with Pea Puree and Sea Bass
Ingredients
For The Soup
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, one lemon zest and both lemon juice
- 2 cups sodium free chicken broth
- ¼ cup white wine
- 1 tablespoon fresh Italian parsley, finely chopped
For the Pea Puree
- 2 cups frozen peas, thawed
- ¼ cup flat-leaf parsley, chopped
- 1 garlic
- ½ teaspoon salt
- ⅓ teaspoon ground pepper
- ⅓ cup olive oil
- ⅓ cup parmesan cheese, grated
- 4 sea bass fillets, 6 ounces each
Instructions
- Preheat the oven to 375ᵒ.
- 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.
- Combine the peas, chopped parsley, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil 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 for 12 to 15 minutes, depending on the thickness of the fillets.
Assembling your Lemon Soup
- Stir the tablespoon of chopped fresh parsley into 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. Drizzle a bit more soup over the fish and serve right the way.
Equipment
- Parchment Paper
Notes
- Ensure the peas are fully thawed out and at room temperature. You do not want to add them to the soup while too cold, they will make your broth cooler.
- Season the pea puree with salt and pepper after adding the Parmesan cheese. The cheese will be salty, and you want to ensure you do not overseason.
- I have made this recipe with both regular lemons and Meyer lemons. If you Meyer, please use less or add less, then adjust to your liking for acidic flavor.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups, Fish, Dinners, Vegetables
- Cuisine: American, Italian
- Occasion: Easter, Mother’s Day
- Season: Spring, Summer
- Type: Under 45 minutes
Did you make this?
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Jabe Luttrell
Do you cook the frozen peas used for the lemon soup pea puree and sea bass?
Giangi Townsend
Hi Jabe, yes, you do.
Enjoy!