Sea Bass with Peas
Ingredients
- Ingredients
- 1 organic lemon
- 1 shallot
- 3 Tbsps butter
- 250 milliliters fish stock
- 4 fish fillets (each about 160 grams, such as sea bass)
- salt
- freshly ground peppers
- 1 handful freshly chopped parsley
- 400 grams Peas (fresh or frozen)
- 12 small Pumpkin flowers
Preparation steps
Rinse lemon in hot water and pat dry. Grate zest and squeeze juice. Peel shallot and chop finely. Heat 1 tablespoon of oil in a pan and saute shallot until translucent. Deglaze pan with stock and lemon juice. Add lemon zest and bring to a boil. Rinse fish fillets, pat dry and remove skin. Halve fillets and place into sauce. Season with salt and pepper, reduce heat and simmer, covered, for about 4-5 minutes or until fish is done. Turn fish over in the middle of simmering and sprinkle with parsley.
Blanch peas in boiling salted water for about 2 minutes. Drain well.
Rinse pumpkin flowers briefly, remove stems and pat dry. Heat 1 tablespoon of butter in another pan and saute flowers for about 2-3 minutes or until golden brown. Add peas to the pan and season with salt and pepper. Arrange vegetables on plates. Remove fish from sauce and place on top of vegetables. Add remaining butter to the sauce and simmer down, if desired. Drizzle fish and vegetables with sauce and serve.
