Lemon Soup with Pea Puree and Sea Bass

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

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.

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

US - Metric

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.

Taste your pea puree and adjust the seasoning accordingly after adding the Parmesan cheese

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

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.