Restaurants›Marigold Bistro›Seabass Al La Ghassan Recipe

Seabass Al La Ghassan Recipe

Inspired by Marigold Bistro
Time45m
Serves2

Chilean Seabass topped with Two Jumbo Shrimp in a Lemon Butter Sauce over Greens Beans and Garlic Mashed Potatoes

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Mashed Potatoes

Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with minced garlic, butter, salt, and pepper to taste.

2

Cook the Green Beans

Blanch the green beans in boiling water for 3-4 minutes, then transfer them to ice water to stop cooking. Drain and set aside.

3

Prepare the Seabass

Season the seabass filets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the seabass for about 4-5 minutes on each side until it is cooked through and flaky. Remove from the skillet and keep warm.

4

Cook the Shrimp

In the same skillet, add the butter. Once melted, add the shrimp and cook for about 2-3 minutes until they turn pink. Add lemon juice and stir to combine.

5

Assemble the Dish

On a plate, place a serving of mashed potatoes, arrange the green beans alongside, and top with the cooked seabass. Finish by placing the shrimp on top and drizzling the lemon butter sauce over everything.