Chilean Sea Bass recipes with herbs,Pea Puree,and Red Cabbage Stir Fry.
Chilean Sea Bass recipes with herbs, pea puree and red cabbage
Ingredients for Chilean Sea Bass recipes herbs,Pea Puree with Red Cabbage Stir Fry. .
4x150g sea bass 2 fillets per person about each 150grams.
Freshly ground black pepper.
2 tbsp fresh parsley and dill, chopped.
Juice of 2 lemons.
2 lemons cut in half.
1 leek, finely chopped.
300g of frozen peas.
Mint leaves, finely chopped.
1 tsp fennel or dill seeds.
½ a small red cabbage, finely shredded.
1 tbsp sesame seeds.
125g of spinach leaves chopped.
Preheat oven to 190.
Diections for Cooking
Brush the skin of the fish with olive oil.
. Place it on some baking foil on a baking tray make 5/6 cuts through the width of the fish of the sea bass and season with black pepper.
Mix the parsley and dill together and push this into the flesh of the cuts.
. Squeeze the lemon juice over the fish and into the cavity of the fish.
. Bake in the oven for 15-20 minutes until cooked through.
Directions for the pea puree.
Heat the oil and saute the leek until well cooked.
Add the peas to the cooked leeks with some boiled water and heat until the peas are cooked (just a few minutes).
Add the mint and puree with a hand blender on in liquidizer.
Cooking the red cabbage, sesame and spinach stir fry.
Heat the olive oil in a wok or pan and cook the fennel or dill seeds for a few minutes.
Add in the red cabbage and coat with olive oil and cook for a few minutes, stirring as you go.
Add the sesame seeds to the pan and cover with a lid. Cook for 5 minutes.
Add the spinach leaves to the stir fry and cook briefly until they start to wilt.
Serve the two fish fillets top of the stir-fried vegetables with the pea puree around the fillets with the half a lemon on the top.