Sea Bass with Parsley Puree Recipe

Name: Sea Bass with Parsley Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Italian parsley, large stems trimmed (about 2 cups packed); 4 tablespoons olive oil; 1/2 teaspoon chopped fresh marjoram; 1/2 teaspoon minced lemon peel; Pinch of ground nutmeg; 4 6-ounce sea bass fillets (about 1 inch thick); 1 teaspoon sugar; Additional ground nutmeg; 2 teaspoons fresh lemon juice; Additional minced lemon peel (optional)

Servings: persons

1
Fill medium bowl with ice water.
2
Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds.
3
Drain, reserving 1/2 cup cooking liquid.
4
Transfer parsley to ice water.
5
Drain well.
6
Coarsely chop parsley.
7
Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth.
8
Season with salt and pepper.
9
(Parsley puree can be prepared 1 day ahead.
10
Cover and refrigerate.
11
Stir over medium heat until heated through before serving.)
12
Cover to keep warm.
13
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
14
Sprinkle sea bass with salt and pepper.
15
Add to skillet and saute until golden on bottom, about 5 minutes.
16
Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet.
17
Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.
18
Transfer 1 sea bass fillet to each of 4 plates.
19
Drizzle 1 teaspoon pan drippings over each.
20
Spoon warm parsley puree around each fillet.
21
Drizzle 1/2 teaspoon lemon juice around each fillet.
22
Garnish with additional lemon peel, if desired.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch Italian parsley, large stems trimmed (about 2 cups packed), 4 tablespoons olive oil, 1/2 teaspoon chopped fresh marjoram, 1/2 teaspoon minced lemon peel, and more.

Yes, Sea Bass with Parsley Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bass with Parsley Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions