Seabass with Leek and Pea Puree Recipe at MyDish

Seabass with Leek and Pea Puree

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Method

  • 1. Pre-heat the oven to 200C/400F/Gas mark 6.

  • 2. Cook the leeks and peas in boiling salted water for 3 minutes or until tender. Drain, then whizz in a food processor with salt and pepper. Remove and set aside.

  • 3. Heat the olive oil in a large frying pan. Add the potatoes and cook covered for 10 minutes or until soft and golden.

  • 4. In a separate pan, heat a little oil and cook the seabass. Cook skin side down first for 3-4 minutes or until completely cooked through.

  • 5. Place the cherry tomatoes on an oven tray. Roast for 5 minutes.

    • Tips

    • To serve the stylish: Dust the plate with a little black pepper. Place a generous helping of leek and pea puree and potatoes on the side and drizzle with some extra virgin olive oil. Garnish with a wedge of lemon.

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    Ingredients

    • 4 fillets Seabass-skin on
    • 500g Leeks-sliced
    • 300g Petite Pois frozen peas
    • 1 Juice of lemon
    • 450g New potatoes-cut into small cubes
    • for frying Olive oil
    • 200g Cherry tomatoes on the vine-cut into bunches
    •  Salt and freshly ground black pepper
    • 1 Lemon-cut into wedges

    By Views 828  Added Tue Feb 22 2011


    The fish is lightly pan fried with a little olive oil and lemon juice and just simply served with a vibrant green puree of leeks and peas and garnished with roasted tomatoes.