Copied
Pan Seared Sea Bass With Avocado And Citrus Dressing
Bright, fresh, and flavorful—this pan-seared sea bass with avocado and citrus dressing makes the perfect healthy, quick, and elegant dinner.
Prep:
30 minutes
|
Cook:
15 minutes
4 servings
.svg){kind=icon}
Easy
Ingredients
For the Sea Bass:
4 lbs. whole sea bass (or 2.2 lbs. of fillets)
1 TBSP olive oil
For the lemon dressing:
1⁄2 cup lemon juice
1 TBSP honey
3 whole lemons, peeled and quartered
3 TBSP olive oil
1⁄2 lemon, zested
1 spring onion, thinly sliced
A bunch of coriander (cilantro), chopped
Pinch of chili powder
Salt and pepper, to taste
For the avocado purée:
2 ripe avocados
1⁄2 lemon, juiced
2 drops of tabasco
2 TBSP olive oil
Few sprigs of coriander (cilantro)
No items found.
For the Sea Bass:
1.8kg whole sea bass (or 1kg of fillets)
1 TBSP (15ml) olive oil
For the lemon dressing:
120 ml lemon juice
1 TBSP (15 ml) honey
3 whole lemons, peeled and quartered
3 TBSP (45 ml) olive oil
1⁄2 lemon, zested
1 spring onion, thinly sliced
A bunch of coriander (cilantro), chopped
Pinch of chili powder
Salt and pepper, to taste
For the avocado purée:
2 ripe avocados
1⁄2 lemon, juiced
2 drops of tabasco
2 TBSP (30 ml) olive oil
Few sprigs of coriander (cilantro)
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- For the lemon dressing: In a small saucepan add the lemon juice, honey and the quartered lemons (do not remove the pips).
- Leave to simmer on a low heat for approximately 40 minutes.
- Once the juice has reduced by half, pass through a sieve.
- In a small mixing bowl whisk together the olive oil
and lemon paste. - To complete the dressing incorporate the lemon zest, sliced spring onion, chopped coriander, and chilli powder. Season to tast
- For the avocado purée: Peel and stone the ripe avocados.
- Place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt.
- Blend until the purée is smooth (you might need to add a little water if the avocados are not ripe enough).
- For the sea bass: Make sure the fillets of fish are clean and properly descaled before using. Season the fillets with salt.
- Sear the fish skin side down in a pan with a tablespoon of olive oil on a medium heat.
- Once the skin is crispy and lightly colored (roughly 3 minutes) turn the fish over and cook for a further 1 minute (depending on the size of the fillet).
- Delicately plate the fish, dressing and avocado purée. Enjoy!
No items found.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments