Pan Fried Sea Bass with Celery Purée & Tabbouleh
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Pan Fried Sea Bass with Celery Purée & Tabbouleh
Description
Pan Fried Sea Bass with Celery Purée & Tabbouleh brings together tender sea bass fillets cooked gently in olive oil with their skin fried crisp. The accompanying celery purée is made by boiling diced celery until soft, then blending with butter and cooking cream into a silky, mild vegetable purée. The tabbouleh incorporates boiled bulgur rinsed in cold water to stop cooking, diced cucumber and tomato, chopped parsley and mint, and is dressed with lemon juice, olive oil, salt, and pepper for a fresh, herby salad with varied textures.
The sea bass texture is firm yet delicate, with a contrast from the crisped skin. The celery purée adds a rich vegetal creaminess that complements the fish without overpowering it. The tabbouleh provides brightness from citrus and herbs and a chewy nutty accent from the bulgur. This combination creates a complete meal balancing warm cooked elements with fresh chilled salad.
This dish would work well for a light lunch or dinner plate, served plated simply to highlight each element. The tabbouleh’s acidity refreshes the palate, and the creamy purée adds richness. Minimal seasoning on the fish lets the fresh flavors stand out. The recipe’s components can be prepared in advance and assembled before serving to simplify timing.
Ingredients
- 4 sea bass fillets
- 15 ml olive oil
- salt
- black pepper
Celery Purée
- 400 g celery
- 50 g butter
- 40 ml cooking cream
Tabbouleh
- 1 tomato
- 1 cucumber small
- 1 parsley bunch
- 10 mint leaves
- ½ lemon
- 20 ml olive oil
- 30 g bulgur
- salt
- black pepper
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.
Notes
User Reviews
Overall Rating
4.9
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