Chilean Sea Bass

Chilean Sea Bass

sea bass
lemon juice
lemon zest
green peas
onion
garlic
paprika powder
cream
fish roe
olive oil
salt
pepper
120 gms
15 ml
5 gms
25 gms
10 gms
10 gms
15 gms
50 ml
5 gms
30 gms
to taste
3 gms

Instructions

1. In a pan kept aside, marinate the sea bass with salt and pepper in olive oil. Put the pan on the stove and sear both sides of the fish until it turns golden. Then, place the bass on a tray and roast it in the oven for 5 minutes, at 180°. For the paprika cream, mix the cream and paprika powder and boil it.

2. To prepare the lemon scented green peas, blanch the peas first. Next, sauté them in a hot pan with olive oil, add thinly sliced onions and garlic, and then season with salt and pepper. Add the lemon juice and lemon zest, and blend coarsely. Put the coarsely-blended green peas in a mould on the plate, and place the sea bass over it. Garnish with fish roe.