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