Seabass with Leek and Pea Puree
Over a year ago
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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
Accompaniment
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Description
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.
Method
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1
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.
Chef's 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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