Pan Fried Sea Bass with Celery Purée & Tabbouleh

Name: Pan Fried Sea Bass with Celery Purée & Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 sea bass fillets; 15 ml olive oil; salt; pepper; 400 g celery; 50 g butter; 40 ml cooking cream; 1 tomato; 1 small cucumber; 1 bunch parsley; 10 mint leaves; ½ lemon; 20 ml olive oil; 30 g bulgur; salt; pepper

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4.9

153 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 servings
Course
Main Course
Cuisine
International

Pan Fried Sea Bass with Celery Purée & Tabbouleh

Iris Warren

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Super delicious and healthy sea bass recipe with Mediterranean flavors.

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Ingredients

Servings

4 sea bass fillets
15 ml olive oil
salt
pepper

Celery Purée

400 g celery
50 g butter
40 ml cooking cream

Tabbouleh

1 tomato
1 small cucumber
1 bunch parsley
10 mint leaves
½ lemon
20 ml olive oil
30 g bulgur
salt
pepper

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Instructions

Celery Purée

Wash and dice the celery, then boil it in salted water. Once cooked, drain and blend it with the butter and cooking cream.

Tabbouleh:

Boil the bulgur in salted water, drain and rinse it with cold water. Peel the cucumber and cut it into small cubes. Cut the tomato into quarters, remove the seeds, and dice it. Finely chop the parsley and mint.
Mix together the cucumber, tomato, bulgur, mint, and parsley, and add the juice of 1/2 a lemon, olive oil, salt, and pepper.

Sea Bass

In a hot pan add a drizzle of olive oil and fry the fish fillets over low heat, first on the skin side for 3-4 minutes (until more than half cooked) and then flip and cook for 1 more minute.