Lemon Soup with Pea Puree and Sea Bass
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
IntroductionSkip To The Recipe
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.
Nutrition Facts
Lemon Soup with Pea Puree and Sea Bass
Amount Per Serving
Calories 468
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 7g44%
Cholesterol 42mg14%
Sodium 527mg23%
Potassium 344mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 16g32%
Vitamin A 1005IU20%
Vitamin C 40mg48%
Calcium 178mg18%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon Soup with Pea Puree and Sea Bass
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
Ingredients
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2 tablespoons olive oil
-
1 diced shallot vinegrette
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2 , one lemon zest and both lemon juice
-
2 cups sodium free chicken stock
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1/4 cup white wine
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2 cups thawed frozen peas
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1/4 cup chopped fresh flat-leaf parsley
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1 garlic clove
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1/2 teaspoon salt
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1/2 teaspoon ground pepper
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1/2 cup extra virgin olive oil
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1/2 cup parmesan cheese
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4 6 ounces sea bass fillets
Instructions
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Preheat the oven to 375ᵒ.
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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.
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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.
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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.
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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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