Crisp and buttery bass sits atop a smooth broccoli and leek puree.
Directions for: Grilled Sea Bass with Roasted Red Pepper Sauce and Brocolli Puree
Ingredients
Grilled Sea Bass with Roasted4 filets of sea bass, about 4 ounces/110 g each
1 pinch Salt and pepper
1 Tbsp butter
1 Tbsp olive oil
Puree1 heads broccoli, about 14 ounces/390 g
1 leek, trimmed
1 pinch Salt and pepper
1 Tbsp butter, more to taste
Lemon juice and zest, to taste
Sauce2 red peppers
2 Tbsp olive oil
1 shallot, minced
3 Tbsp white wine
6 Tbsp chicken stock
Salt and pepper
Lemon juice, to taste
Directions
Grilled Sea Bass with Roasted1. Heat the oil in a saut pan. Add the shallot and cook until soft. Deglaze with white wine and cook one minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and pure in the blender. Season with salt, pepper and lemon juice, and transfer to a small saucepan to reheat in a few minutes.
2. Cook the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about four minutes per side. Serve on a bed of broccoli pure with red pepper sauce alongside.
Puree1. Bring a pot of water to the boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and slice thinly. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and pure with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and zest. Serve hot as a bed for fish.
Sauce1. Make the sauce. Heat the oven to 400F/200C. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove from the oven and put in a bowl covered with plastic wrap. Set aside 10 minutes to sweat. Remove the wrap, peel and seed the pepper. Cut the flesh into pieces and set aside.
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