Chilean Sea Bass Recipe

Time45m

Serves2

8 oz Chilean sea bass, celery root puree, broccolini

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Ingredients

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1
Prepare the Celery Root Puree
Peel and chop the celery root into small cubes. In a pot, cover with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot. Add heavy cream and butter, then blend until smooth. Season with salt and pepper to taste.
2
Cook the Broccolini
In a separate pot, bring water to a boil and add a pinch of salt. Blanch the broccolini for about 2-3 minutes until bright green. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
3
Prepare the Chilean Sea Bass
Season the Chilean sea bass with salt and black pepper on both sides. Heat olive oil in a skillet over medium heat. Add the sea bass and cook for about 4-5 minutes on each side or until golden brown and cooked through.
4
Plate the Dish
On a plate, spread a generous scoop of celery root puree as a base. Place the sautéed Chilean sea bass on top and arrange the blanched broccolini on the side. Squeeze fresh lemon juice over the dish before serving.