If you plan to surprise your significant other or yourself, this recipe will do it. The soft texture of sea bass combines beautifully with the light sweetness of the pea puree and sits perfectly beside creamy caramel Oolong tea. You might be amazed at the creation of such a delicate pleasure with so few ingredients.
I encourage you to use only fresh sea bass. Whenever you buy fresh fish, don’t be shy about asking the salesperson to descale the fish for you. Sometimes they can remove the bones as well, but the bones are not an issue in this fish as there are just a few large ones that can be easily removed with your fingers when the fish is cooked.
Fish ingredients
6 oz fresh sea bass fillet
Cajun seasoning, to taste
2 tablespoon canola oil
Slice of butter
Pea puree
1 tablespoon olive oil
1/4 medium yellow onion
2 garlic cloves
1 cup peas
4 basil leaves
2 oz heavy whipping cream
1/4 bunch of parsley
Pea puree: Place a saucepan on medium heat and add olive oil. Add finely chopped onion and cook until soft. Add sliced garlic and peas and cook for 5 minutes, stirring often. If you use frozen peas, cook until the peas are fully soft. Process in a blender until smooth and place the blender cup of puree in the fridge to cool.
Fish: Heat a non-stick pan until hot and add canola oil. Don’t use olive oil because it easily burns on high heat. Season sea bass on both sides with the Cajun seasoning. With the pan and oil very hot, place the fish in the pan, skin side up. Fry each side for 3 minutes. While the fish is cooking, retrieve the pea puree from the fridge and add basil, cream, and parsley. Blend for about 40 seconds. Return the puree to the saucepan to reheat. Add a slice of butter to the pan and baste sea bass. When the internal temperature of the fish is 140F, spread the sauce on a plate and place the cooked fish on top.
Serve immediately accompanied by creamy caramel oolong tea. Delicious!
